Mexican Cheese Dip - cooking recipe

Ingredients

3 cups dannon all natural plain yogurt
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon seasoning salt
1 medium sweet red pepper, diced
2 cups frozen whole kernel corn, thawed
1 cup canned black beans, rinsed and drained
1 small tomatoes, seeded and chopped
2 tablespoons canned diced green chilies
2 cups shredded Mexican blend cheese
1/4 cup snipped fresh cilantro
tortilla chips or cracker

Preparation

Line a small colander with 3 layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.
Remove yogurt cheese from strainer; discard liquid. Transfer to a large bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups mexican cheese and 3 tablespoons cilantro.
Spoon into crock or spread on a platter. Top with remaining mexican cheese and cilantro.
Serve with tortilla chips or crackers.