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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 Directions 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

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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.