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Recipe Source: cdkitchen.com
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Baked Santa Fe Dip
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Serves/Makes: 8
Ready in: 30-60 minutes
- 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
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 Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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