Baked Santa Fe Dip
The fresh tomato topping provides a cool contrast to the spicy dip.
2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or salad dressing
1 8-ounce can whole kernel corn, drained (3/4 cup)
1 4-ounce can chopped green chili peppers, drained
2 tsp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama
1 bag lightly salted tortilla chips or baked tortilla wedges
1 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 up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours.
2 To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips. Makes 28 servings.
Servings: 28
Preparation time: 20 minutes
Cooking time: 25 minutes
Ready in: 45 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories 69.00
Total Fat 5.00g
Saturated Fat 3.00g
Cholesterol 12.00mg
Sodium 137.00mg
Carbohydrates 2.00g
Protein 3.00g
The fresh tomato topping provides a cool contrast to the spicy dip.
2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or salad dressing
1 8-ounce can whole kernel corn, drained (3/4 cup)
1 4-ounce can chopped green chili peppers, drained
2 tsp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama
1 bag lightly salted tortilla chips or baked tortilla wedges
1 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 up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours.
2 To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips. Makes 28 servings.
Servings: 28
Preparation time: 20 minutes
Cooking time: 25 minutes
Ready in: 45 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories 69.00
Total Fat 5.00g
Saturated Fat 3.00g
Cholesterol 12.00mg
Sodium 137.00mg
Carbohydrates 2.00g
Protein 3.00g
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