Baked Santa Fe Dip
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 30-60 minutes
Ingredients:
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack or mozzarella cheese
1/2 cup light mayonnaise dressing or salad dressing
1 can (8 ounce size) whole kernel corn, drained
1 can (4 ounce size) chopped green chilies, drained
2 teaspoons finely chopped canned chipotle chili peppers in adobo sauce
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped
1/4 cup sliced green onion
2 tablespoons snipped fresh cilantro
4 cups vegetables for dipping (such as sweet pepper wedges and sliced jicama)
1 package lightly salted tortilla chips or baked tortilla wedges
Directions:
Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl.
Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill for up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours.
To serve, bake cheese mixture in a dish in a 350 degrees F oven for about 25 minutes or until heated through. Spoon tomato mixture in the center.
Serve with vegetable dippers and tortilla chips.
Recipe Location: https://www.cdkitchen.com/recipes/recs/77/Baked-Santa-Fe-Dip77517.shtml
Recipe ID: 48301
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