This creamy, cheesy, red enchilada dip is completely addicting! Luckily it's lightened up!

4 ounces low fat cream cheese, softened

1 cup plain non fat Greek yogurt

1/2 cup red chile enchilada sauce

4 ounces diced green chiles, drained

1 cup black beans, rinsed and drained

1/2 cup fresh or frozen corn, defrosted

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon kosher salt

3/4 cup shredded part skim mozzarella cheese, divided

1/2 cup shredded monterey jack cheese, shredded

Green onion and cilantro for topping

Preheat oven to 350 degrees
In a large bowl whisk together the softened cream cheese, Greek yogurt, red enchilada sauce, chile powder, cumin, and salt until smooth.
Fold in the green chiles, corn, black beans, 1/2 cup shredded mozzarella, and 1/2 cup monterey jack cheese with a rubber spatula until everything is combined.
Pour the dip into a 6-8 inch cast iron skillet and top with the remaining mozzarella cheese.
Bake for 20-25 minutes or until the cheese on top is melted and the dip is warm.
Remove from the oven and top with green onions and cilantro if desired.
Serve immediately.