Ingredients
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 1 red pepper, diced small
- 2 cans corn, drained
- 4 oz can green chiles
- 1/2 tsp salt
- 1/2 tsp pepper
- 8oz brick neufchatel or 1/3 less fat cream cheese, softened
- 1/2 cup plain greek yogurt
- 1/2 cup hot honey
- 2 cups shredded Mexican cheese
- 1 cup crushed Frito scoops, more for serving.
Instructions
- Preheat oven to 400F. Heat a large sauce pan over medium-high heat and add oil. Once hot, add onions and peppers and cook for 2 minutes.
- Add in corn and green chiles and cook for 8-10 minutes, stirring occasionally, until corn has browned lightly and become roasted. Season with salt and pepper. Pour corn mixture into bowl and let cool 10 minutes.
- Add cream cheese and greek yogurt to corn and mix until combined, then add hot honey and shredded cheese. Mix well and pour into baking dish. I used a round 9inch dish.
- Top with crushed Fritos and bake for 30 minutes or until bubbling. Let cool 15 minutes before serving!
Category: appetizer, dip, holiday, snack
Method: oven
Cuisine: American
