Ingredients:

  • 8 oz (225 g) reduced-fat cream cheese, softened to room temperature
  • 1/2 cup (120 g) plain nonfat Greek yogurt, room temperature
  • 2 cups (225 g) sharp cheddar, freshly shredded from a block
  • 1 tsp (3 g) cornstarch
  • 3 tbsp (45 ml) milk, whole or 2%
  • 2 cups (280 g) diced smoked turkey breast
  • 1 can (10 oz / 283 g) diced tomatoes with green chiles, drained well
  • 2 green onions, thinly sliced, with 2 tbsp reserved for garnish
  • 1/2 tsp (1.2 g) smoked paprika
  • 1/4 tsp (0.8 g) garlic powder
  • 1/4 tsp (0.6 g) black pepper
  • 1/8 tsp (0.7 g) salt, or to taste

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. In a large mixing bowl, beat the softened cream cheese until completely smooth with no lumps, about 1 to 2 minutes.
  3. Add the Greek yogurt, cornstarch, milk, smoked paprika, garlic powder, and black pepper. Beat until the mixture is silky with no streaks, like thick frosting.
  4. Add the shredded cheddar in three additions, mixing well after each addition until smooth.
  5. Drain the tomatoes and chiles through a fine-mesh strainer and press lightly.
  6. Fold in the diced smoked turkey, drained tomatoes and chiles, and the sliced green onion, keeping 2 tbsp of green onion for garnish.
  7. Taste the dip and add the 1/8 tsp salt only if needed.
  8. Spread the mixture evenly in an 8x8-inch (20 cm) baking dish.
  9. Bake for 18 to 22 minutes, until the edges bubble steadily all the way around the rim and the top is golden in spots.
  10. Since the turkey is pre-cooked, check that the center is steaming hot, reaching an internal temperature of 165°F (74°C).
  11. Let the dip rest for 5 minutes so it firms slightly for scooping.
  12. Garnish with the reserved 2 tbsp green onion and serve.