Skinny Red Chile Enchilada Dip

• 4 ounces low-fat cream cheese softened
• 1 cup non fat greek yogurt plain
• 1/2 cup red enchilada sauce
• 4 ounces diced green chiles drained
• 1 cup black beans rinsed and drained
• 1/2 cup frozen corn or fresh, defrosted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 3/4 cup part skim mozzarella cheese shredded, divided
• 1/2 cup shredded Monterey Jack cheese
• green onion

1. Preheat oven to 350 degrees
2. In a large bowl whisk together the softened cream cheese, Greek yogurt, chile powder, cumin, and salt until smooth.
3. Fold in the green chiles, corn, black beans, 1/2 cup shredded mozzarella, and 1/2 cup monterey jack cheese with a rubber spatula until everything is combined.
4. Pour the dip into a 6-8 inch cast iron skillet and top with the remaining mozzarella cheese.
5. Bake for 20-25 minutes or until the cheese on top is melted and the dip is warm.
6. Remove from the oven and top with green onions and cilantro if desired.

lowfat cream cheese, non fat, red enchilada sauce, green chiles, black beans, frozen corn, chili powder, cumin, kosher salt, mozzarella cheese, shredded monterey jack cheese, green onion

Taken from www.yummly.com/recipe/Skinny-Red-Chile-Enchilada-Dip-1064468 (may not work)