Though this creamy and satisfying dip can be served any time of the year, consider making it for an upcoming seasonal party. In addition to chips, you can provide carrot and cucumber slices for dipping.
Ingredients
For Pita Chips
2 tablespoons extra virgin olive oil (more if needed)
Salt and pepper, to taste
2 organic* 6” whole wheat pita pockets, split in half
For Dip
1 teaspoon extra virgin olive oil
2 ½ cups frozen organic* sweet corn kernels, thawed
2 tablespoons diced pickled jalapenos
¼ cup organic*mayonnaise
¼ cup organic*low fat Greek yogurt
2 tablespoons lime juice (one fresh lime)
½ teaspoon cayenne pepper
1 teaspoon chili powder
¾ cup crumbled cotija (divided)
Chopped cilantro
Green onion tops, thinly sliced
* Substitute conventional products if desired.
Direction
Pita Chips
Preheat the oven to 375 degrees.
Brush the oil on the rough inside part of the pita. Sprinkle with salt and pepper.
Stack the pita rounds and cut them into sixths, place them in a single layer on one or two baking sheets and bake until crispy and browned, about eight to 10 minutes. Cool and use immediately or store in a sealed bag for up to three days.
Dip
Preheat oven to 350 degrees F.
Heat oil in a large skillet over high heat until hot but not smoking. Add corn and cook, without stirring, until lightly charred, about three minutes. Stir and cook for another three minutes.
Transfer the mixture to a medium bowl. Stir in jalapenos, mayonnaise, yogurt, lime juice, cayenne, chili powder and ½ cup cotija cheese.
Spread the mixture in an eight-inch glass pie pan or one-quart baking dish. Top with the remaining 1/4 cup cotija. Bake until the cheese is melted and the outer edges bubble, about 12 minutes. Garnish with chopped cilantro and sliced green onion tops and serve warm.
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