Spicy Chili Cheese Dip

3/4 c mayonnaise (not salad dressing)
1/4 c plain yogurt (no or low fat ok)
1 c shredded Monterey Jack cheese
1 can chopped green chilies
TT Tabasco (adjust to your taste)
1 scallion chopped
2 T minced jalapeno (opt)

In a 3 cup ovenproof dish combine all of the ingredients.  Bake for 20 minutes at 350° F oven until bubbly and browning at the edges. 

Serve with chips and raw veggies, use in tacos or mix with cooked ground beef or pulled chicken for a cheesy enchilada filling.

To microwave: stir every minute until the cheese is melted and the dip is bubbling on the edges.

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