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Butternut Squash Tortilla Chips
- 1 cup Plain Non-fat Greek Yogurt
- 2 oz Diced Pimentos
- 1-2 Diced Jalapeños (depending on your spice preference)
- 1 tbsp. Light Mayo
- 8 oz Shredded Sharp Cheddar
- 4 oz Shredded Monterey Jack
- Salt and Pepper to taste
- 1 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Combine thoroughly in a large bowl, then let sit in fridge for 30+ minutes before serving. Pair with Butternut Squash Tortilla Chips and enjoy!
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