Servings: Approx. 12 (1/2 cup) Servings
Total Time: Varies
- 1 1/2 cups plain Greek yogurt
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- to taste salt and pepper
- 2 cups shredded chicken
- 1 bell pepper
- 3 ears corn
- 2 roma tomatoes, diced
- 1 bunch green onions, sliced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 jalapeno, minced
This dip packs all the southwest heat into one bowl! Ideal for chips, veggies, or as a topping on southwest salads!
Preheat grill to medium-high.
Combine Greek yogurt, chili powder, garlic powder, onion powder, salt and pepper.
Grill pepper and corn until slightly charred, about 5 to 10 minutes. Remove from grill and allow to cool. Dice bell pepper and cut corn from cob. Combine remaining ingredients with Greek yogurt. Serve with chips, lettuce wraps, or tortillas.
No Cook Alternative: Dice raw bell pepper and substitute 1 (15 ounce) can of drained corn for corn on the cob
Nutrition information per serving: 117 calories; 0.9 g fat; 0.2 g saturated fat; 1.4 mg cholesterol; 176.6 mg sodium; 13.5 g carbohydrate; 3.7 g fiber; 2.6 g sugar