Freestyle Hot Corn Dip
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 5 Cups of Frozen Sweet White Corn, Defrosted
  • Vegetable Cooking Spray
  • Salt/Pepper to Taste
  • 1 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 1 Each Red Bell Pepper + Green Bell Pepper + Jalapeno Pepper, Seeded & Diced
  • 4 Ounces of Light Cream Cheese, Room Temperature
  • 4 Ounces of Plain Greek Fat Free Yogurt
  • ½ Cup of Hellmann's Light Mayonnaise
  • 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
  • 3 Green Onions, Thinly Sliced
  • 1 Can of Green Chilies, Undrained (4 oz)
  • Chili Powder & Cayenne Pepper, to taste for Dusting
  1. Spray a large skillet with vegetable cooking spray and place over high heat. When pan is hot, add corn, onion, garlic, peppers and sesaon with salt and pepper to taste. Saute until vegetables are soft and onion is translucent - about 5 minutes. Set aside to cool.
  2. In a mixer bowl with paddle attachment, combine cream cheese, yogurt, mayonnaise and 1.5 cups of the fat free shredded cheese. Mix well until combined on low speed.
  3. Add in green onions, chilies and vegetable mixture. Mix well.
  4. Spread the mixture into a baking dish that has been sprayed with vegetable cooking spray.
  5. Sprinkle remaining cheese on top and add the chili powder & cayenne pepper to taste on top.
  6. Put into a preheated 350 degree oven. Baked for about 25 minutes or until the dip is bubbling.
  7. Serve warm with the homemade low point "tortilla" chips below.
  8. This makes 12 servings at a mere 2 Points each. Enjoy!
Recipe by Dee Dee Does at