Tex-Mex Pimiento Cheese Dip
  • ½ cup Greek Yogurt (0% Fat)
  • 6 oz. reduced fat cream cheese, softened
  • ¾ cup roasted red pepper, diced
  • 2 small or 1 large jalapeño peppers, ribbed, seeded and minced
  • 2-3 scallions, chopped
  • ¼ cup minced fresh cilantro, plus 1 tablespoon
  • 8 oz. of shredded pepper jack cheese
  • 8 oz. of shredded cheddar cheese
  • ¼ tsp. red pepper flakes
  • Salt and pepper, to your liking
  1. Preheat oven to 350 degrees
  2. In a medium bowl combine Greek yogurt, cream cheese, roasted red peppers, scallions, ¼ cup cilantro, shredded cheddar, shredded pepper jack, red pepper flakes, salt and pepper.
  3. In a 2-quart oven-proof casserole dish spread the dip out evenly.
  4. Place in oven and bake for 20-25 minutes until cheese is bubbly and dip it hot.
  5. Top with remaining 1 tablespoon of chopped cilantro and serve with tortilla chips
  6. To make ahead of time-Do steps 2-3 and put plastic wrap over it and place in the fridge.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2012/07/tex-mex-pimiento-cheese-dip/