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Appetizers

Baked Santa Fe Dip

Baked Santa Fe Dip recipe
Recipe and Photo by: Better Homes and Gardens
The combo of Cheddar and Monterey Jack gives this spicy hot-from-the-oven dip serious cheesyness. Chipotle chili peppers deliver a smoky kick.
time
prep:
20 min
total:
45 min
servings
total:
Makes 28 servings.

What You Need

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
teaspoons  finely chopped canned chipotle chili peppers in adobo sauce
1/4
 teaspoon garlic powder
1
medium  tomato, seeded and chopped (3/4 cup)
1/4
cup  sliced green onion
2
tablespoons  snipped fresh cilantro
 Vegetable dippers such as sweet pepper wedges and sliced jicama
 Lightly salted tortilla chips or baked tortilla wedges

Make It

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.

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