CommonGround volunteer Melisa Konecky shared her recipe for Skinny Southwest Chicken Dip with Pure Nebraska viewers.


Skinny Southwest Chicken Dip


  • 1 1/2 cups Plain Greek Yogurt
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups shredded or diced boneless skinless chicken breast
  • 2 Roma tomatoes diced
  • 1 bunch green onions chopped
  • 6 mini sweet peppers or one large orange red or yellow pepper, diced
  • 1 15- ounce can black beans drained and rinsed
  • 1 15- ounce can corn drained
  • Salt to taste


  • Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
  • Mix chicken, veggies, and beans in a large bowl.
  • Add yogurt mixture and combine well to coat.
  • Add salt to taste.
  • Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.
Tried this recipe?Let us know how it was!