Step 1

Preheat oven to 375F.

Step 2

Peel the garlic cloves, then add them to the bowl of a food processor and pulse until chopped. Drain the pinto beans. Add the pinto beans, Greek yogurt, cumin, oregano, chili powder, onion powder, and 1/2 teaspoon kosher salt. Process until smooth, about 1 minute.

Step 3

Brush a cast iron skillet or 9 x 9″ pan with olive oil and pour bean mixture into the skillet. Drain the white beans. To the bean mixture, stir in the white beans, 1/2 cup Mexican cheese, green chiles, hot sauce (optional), and 3/4 teaspoon kosher salt.

Step 4

Mince the red pepper and thinly slice the green onions. Top the white chili cheese dip with 1 to 1 1/2 cups Mexican cheese (depending on your cheese preference!), red pepper, green onions, and frozen corn.

Step 5

Bake for 20 minutes until cheese is melted*. Serve warm with tortilla chips.