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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
 

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.

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 provided by the recipe author.

 
    
Amount Per Serving
Calories 69.00 
 % Daily Value
Total Fat 5.00g 8% 
Saturated Fat 3.00g15% 
Trans Fatty Acids 0.00g
Cholesterol 12.00mg 4% 
Sodium 137.00mg 6% 
Carbohydrates 2.00g1% 
Net Carbohydrates 2.00g
Protein 3.00g6% 
Recipe Source

Source: Better Homes and Gardens®. Copyright 2002. Meredith Corp.