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  • Baked Santa Fe Dip

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    Baked Santa Fe Dip
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • The fresh tomato topping provides a cold contrast to the spicy dip. To cut preparation time, use packaged preshredded cheeses.
    • 2 c. shredded cheddar cheese (8 ounces)
    • 1 c. shredded Monterey Jack or possibly mozzarella cheese (4 ounces)
    • 1/2 c. light mayonnaise dressing or possibly salad dressing
    • 1 x (8-oz) can whole kernel corn, liquid removed (3/4 c.)
    • 1 x (4-oz) can minced green chili peppers, liquid removed
    • 2 tsp finely minced canned chipotle chili peppers in adobo sauce
    • 1/4 tsp garlic pwdr
    • 1 med tomato, seeded and minced (3/4 c.)
    • 1/4 c. sliced green onion
    • 2 Tbsp. snipped fresh cilantro

    Directions

    1. Vegetable dippers such as sweet pepper wedges and sliced jicama Lightly salted tortilla chips or possibly baked tortilla wedges
    2. Stir together cheeses, mayonnaise or possibly salad dressing, corn, chili peppers, chipotle chili peppers, and garlic pwdr in a large mixing bowl. Spread mix into a 9 inch quiche dish, shallow 1-qt casserole, or possibly 9 inch pie plate. Cover and refrigerateup to 24 hrs. Combine tomato, green onion, and cilantro. Cover and refrigerateup to 24 hrs.
    3. To serve, bake cheese mix in dish in a 350 degree oven about 25 min or possibly till heated through. Spoon tomato mix in the center. Serve with vegetable dippers and tortilla chips.

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