Ingredients:

  • 4 oz reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 cup smoked turkey breast, finely diced
  • 1 can (15 oz) sweet corn, drained and rinsed
  • 1 cup shredded Pepper Jack or Mexican blend cheese
  • 2 tbsp fresh chives, finely chopped
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Beat the softened cream cheese and Greek yogurt together using a spatula until the texture is silky and no lumps remain. (Note: Let the cheese soften for 30 mins first).
  2. Fold in the lime juice and lime zest. Stir until the mixture looks glossy and smells bright.
  3. Use a sieve to add the smoked paprika, garlic powder, cumin, salt, and black pepper. Stir vigorously until the base turns a pale, sunset orange hue.
  4. Fold in the diced smoked turkey. Ensure it's evenly spread so you don't get one giant clump of meat in a single scoop.
  5. Gently stir in the drained sweet corn. Use a light hand until the kernels are coated but stay intact.
  6. Add the shredded Pepper Jack. Stir just until combined.
  7. Fold in the chopped chives last to keep the green color vibrant and prevent bruising.
  8. Cover the bowl and refrigerate for at least 30 minutes.