Mexican Street Corn Dip | Rosemary Farm

Ingredients

• 8 hard-boiled Rosemary Farm eggs, peeled and coarsely chopped
• ¼ cup plain Greek yogurt
• 3 Tbsp regular or light mayonnaise
• 3 Tbsp lime juice
• 1 tsp Tex-Mex seasoning
• ½ tsp salt
• ¼ tsp pepper
• 1 cup corn kernels (thawed or lightly cooked)
• 1 jalapeño pepper, seeded and minced
• ½ cup diced red pepper
• 2 green onions, thinly sliced
• ¼ cup chopped cilantro, divided
• ½ cup queso blanco
• 1 bag tortilla chips