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–+ servings
Tortilla chips in a corn dip topped with corn kernels and pico de Gallo.

Greek Yogurt Corn Dip

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Meet your new go-to party dip! This creamy Greek Yogurt Corn Dip whips up in just 10 minutes with only 5 simple ingredients. Cool, tangy, and loaded with sweet corn and zesty flavor, it’s the kind of quick snack everyone will be scooping up in seconds.
Course Appetizer, Snack
Cuisine Tex-Mex
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 161
Author Kim

Ingredients

  • 3/4 cup (175g)plain Greek yogurt I like to use 2%
  • 1/4 cup (85g) mayonnaise or more Greek yogurt
  • 1 tablespoon (8g) taco seasoning
  • 1/4 cup (60g) salsa
  • 1 cup (164g) drained canned southwestern or Mexicorn corn this contains sweet corn & diced red and green peppers
  • salt to taste if needed (taste before salting, depending on the salt content of the taco seasoning and your chips you may not need any extra salt)
  • tortilla chips or Fritos Scoops corn chips for serving

Instructions

  • In a large bowl, mix all ingredients except chips.
  • Enjoy immediately or chill before serving. Enjoy with tortilla chips or Frito Scoops corn chips.

Notes

  • Refrigerate: Transfer leftover corn dip to an airtight container and keep it in the fridge for up to 5 days.
  • Stir before serving: The dip may separate slightly, so just give it a good stir before digging back in.
  • Avoid freezing: Because of the yogurt and mayo, the texture won’t hold up well once frozen and thawed.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 260mg | Potassium: 182mg | Fiber: 1g | Sugar: 4g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 0.3mg