Side Dishes & Dips

Side Dishes & Dips Recipes:

The recipes in bold, black text below are links to the updated versions of these recipes. Please click on the names to see the full recipe! 


Mexican Greek Yogurt Corn Dip

I’ve made this Mexi-dip countless times and I’d be lying if I said it’s not one of the top 5 most addicting things I’ve ever eaten. You will not be able to walk away from this stuff. 🙂


  • 1 can Mexicorn, drained
  • 1 can Rotel, drained
  • 8 oz reduced fat cream cheese, softened
  • 1 cup reduced fat cheddar cheese
  • 1 cup plain Greek yogurt


  1. Drain Mexicorn and Rotel.
  2. Combine all ingredients in a medium sized bowl. Mix thoroughly.
  3. Chill in refrigerator for 2-3 hours before serving.
  4. Serve with bell pepper strips, carrots, or multigrain chips!

corn dip

Best Ever Southwestern Black Bean Dip

I made this for a Fourth of July party, and I immediately fell in love and added it to my top 10 favorite recipes. Why? Because it’s fresh and healthy, but it’s also beautiful! So many colors! I love nothing more than food that is just as tasty as it looks. 🙂 You’ll be very popular at any social gathering if you bring this as your side dish.


  • 15 oz can black beans (no sodium added), drained
  • 15 oz can corn, drained
  • 3 vine-ripened tomatoes, seeded and chopped
  • 1 green bell pepper, chopped
  • ½ red onion, chopped (I used about 1/3 red onion because I don’t like it to overpower the other ingredients)
  • 1 jalapeno pepper, ribs and seeds removed then minced
  • 1 clove fresh garlic, minced
  • ¼ cup chopped cilantro (more or less depending on preference)
  • 1 tsp cumin
  • salt and pepper to taste
  • ¾ cup Zesty Light Italian salad dressing (I probably only used ~1/3 cup)


  1. Drain and rinse black beans and corn.
  2. Rinse and chop all remaining produce.
  3. Combine all ingredients in a bowl, then mix to combine.


4. Serve with whole grain tortilla chips.


Note: Recipe can be prepared 1 day ahead of time. Store covered in refrigerator.

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