Mexican Cheese Dip

• 3 cups dannon all natural plain yogurt
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon seasoning salt
• 1 medium sweet red pepper, diced
• 2 cups frozen whole kernel corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1 small tomatoes, seeded and chopped
• 2 tablespoons canned diced green chilies
• 2 cups shredded Mexican blend cheese
• 1/4 cup snipped fresh cilantro
• tortilla chips or cracker

1. Line a small colander with 3 layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.
2. Remove yogurt cheese from strainer; discard liquid. Transfer to a large bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups mexican cheese and 3 tablespoons cilantro.
3. Spoon into crock or spread on a platter. Top with remaining mexican cheese and cilantro.
4. Serve with tortilla chips or crackers.

yogurt, garlic, ground cumin, seasoning salt, sweet red pepper, kernel corn, black beans, tomatoes, green chilies, blend cheese, fresh cilantro, tortilla chips

Taken from www.food.com/recipe/mexican-cheese-dip-411981 (may not work)