Mexican Cheese Dip

Dannon yogurt contest winner perfect for parties. I found this recipe in Ladies' Home Journal. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 30 mins
• Serves: 32
• Yields: 4 cups

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

Directions

1. 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.
2. 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.
3. Spoon into crock or spread on a platter. Top with remaining mexican cheese and cilantro.
4. Serve with tortilla chips or crackers.