The latest issue of Hungry Girl magazine is FULL of yummy low-carb recipes, including this speedy dip! Only 5 minutes and 6 ingredients. Find the full recipe in the magazine, but here’s a sneak peek. (Save for later!)
Mix 1/2 cup light mayo, 1/3 cup light sour cream, and 2 tsp. taco seasoning. Stir in 2 cups sweet corn kernels (thawed from frozen) and 1/4 cup chopped fresh cilantro.
Top with 1/2 cup shredded reduced-fat Mexican-blend cheese. Enjoy at room temp, warm, or chilled. Makes 12 servings (about 3 tbsp.): 66 calories, 6.5g carbs. 2 #WW Points.
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