Baked Santa Fe Dip

The combination of cheddar and Monterey Jack ensures that this spicy hot-from-the-oven dip has great cheese flavor.



by 7  people


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Ingredients
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    2   cups 
    shredded cheddar cheese (8 ounces)
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    1   cup 
    shredded Monterey Jack or mozzarella cheese (4 ounces)
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    1/2  cup 
    light mayonnaise dressing or salad dressing
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    1  8  ounce can 
    whole kernel corn, drained (3/4 cup)
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    1  4  ounce can 
    chopped green chili peppers, drained
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    2   teaspoons 
    finely chopped canned chipotle chili peppers in adobo sauce
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    1/4  teaspoon 
    garlic powder
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    1   
    medium tomato, seeded and chopped (3/4 cup)
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    1/4  cup 
    sliced green onion
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    2   tablespoons 
    snipped fresh cilantro
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    Vegetable dippers such as sweet pepper wedges and sliced jicama
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    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 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.
Nutrition information
Per Serving: cal. (kcal) 69, Fat, total (g) 5, chol. (mg) 12, sat. fat (g) 3, carb. (g) 2, pro. (g) 3, sodium (mg) 137, Percent Daily Values are based on a 2,000 calorie diet
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