1 x 12-oz. container Oikos® Roasted Red Pepper Dip
1 cup frozen corn kernels, thawed, drained
1 cup diced ripe red tomatoes
1/2 cup thinly sliced scallions
1/2 cup minced fresh cilantro
8 cups crisp baked tortilla chips
1 cup shredded sharp Cheddar cheese
1. In a bowl, mix Oikos® Roasted Red Pepper Dip, corn, tomatoes, scallions and cilantro. Cover and refrigerate until ready to serve.
For each serving, mound 2 cups tortilla chips in a soup plate or lipped plate. Hold.
Place 3/4 cup topping mixture in a glass bowl and microwave 30 seconds. Stir and heat in microwave again for another 30 seconds until very hot. Spoon over top of chips. Sprinkle top with 1/4 cup cheese and microwave 30 seconds until cheese is melted and chips are hot. Serve immediately. Repeat with other servings.