Ingredients:

  • 8 oz reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 cup reduced-fat Monterey Jack cheese, shredded
  • 2 tbsp lime juice, freshly squeezed
  • 14 oz canned sweet corn, drained
  • 4 oz diced green chiles
  • 2 tbsp minced garlic
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime zest
  • 2 stalks green onions, thinly sliced

Instructions:

  1. In your slow cooker, combine the drained corn, diced green chiles, minced garlic, smoked paprika, cumin, salt, and pepper. Stir until the corn is evenly coated in the spices.
  2. Add the softened reduced-fat cream cheese and Greek yogurt to the pot. Fold in the shredded Monterey Jack cheese using a rubber spatula until the mixture is uniform.
  3. Cover and cook on Low for 2 hours. Every 45 minutes, give the dip a gentle stir to ensure the cream cheese is melting evenly and not sticking to the sides.
  4. Turn off the heat. Stir in the fresh lime juice. Transfer to a serving bowl and top with fresh cilantro, lime zest, and sliced green onions.