½ c plain Greek yogurt (I used fat free) or 4 of light cream cheese, softened
salt and pepper, to taste
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp paprika
tortilla chips for serving (optional)
Instructions
Spritz small casserole dish with nonstick spray and preheat oven to 350 degrees F.
While the oven preheats, chop your veggies. Meanwhile, open the pouch of corn and microwave for one minute.
Drain the corn. Toss all remaining ingredients in a bowl, reserving ¼ c of the Swiss cheese.
Transfer the mixture to the casserole dish and even out with a spoon. Sprinkle reserved cheese on top.
Bake at 350 for 7 minutes. Switch to a high temp broil for an additional 2 minutes, if desired, to get the cheese extra melty on top.
Serve with chips as a dip or as a side dish.
Notes
The dip will have a little liquid. If this bothers you, pat the corn dry with a paper towel when you drain it. If you sub in regular yogurt, there will be excess liquid. Nutritional estimate includes fat free Greek yogurt, not cream cheese.