Fiesta Chili Dip With Ground Turkey and Corn

1 tablespoon vegetable oil

1 pound ground turkey

1/2 teaspoon salt

2 teaspoons chili powder

1 teaspoon ground cumin

1 can (15 ounces) vegetarian chili with beans

1 can (11 ounces) corn kernels, drained

1/2 cup thinly sliced scallions

1/2 cup chunky tomato salsa

1 cup (4 ounces) shredded Mexican cheese blend

Heat the oven to 350 degrees. Coat a 11/2-quart baking dish with cooking spray.

In a large skillet over medium-high, heat the oil. Add the turkey and salt, and cook, breaking the meat into small pieces as you stir, until no trace of pink remains, about 5-7 minutes.

Stir in the chili powder, cumin, chili, corn, scallions and salsa. Cook, stirring occasionally, for 3 minutes.

Transfer the mixture to the prepared baking dish. Sprinkle the cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and the turkey mixture is bubbling hot.

Serves eight to 10.

"Great Party Dips" by Peggy Fallon (2009 Wiley)