Shelly's Recipe

BAKED SANTA FE DIP

Category: Dips - Hot

2 cups shredded Mexican blend cheese
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup light mayo
1 (8-oz) can whole-kernel corn, drained
1 (4-oz) can diced green chili peppers, drained
1/2 of a 15-oz can black beans, drained and rinsed (optional)
1 tsp chili powder
1/4 tsp garlic powder
1 medium tomato, seeded and chopped
1/4 cup green onion, sliced
1 tbsp fresh or 1 tsp dried cilantro, chopped

Preheat oven to 350. Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.

Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.

NOTE: This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately.