Baked Santa Fe Dip is a constant when friends come round. Add a bowl of tortillas and bits to dip and the room goes quiet as they dive in. It is a simple dish to produce and I always make extra but it never survives. The fresh tomato topping provides a cool contrast to the spicy dip.
Baked Santa Fe Dip
Baked Santa Fe Dip is easy to prep and a pleasure to eat.
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Servings: 8 Portions
Calories: 120kcal
Ingredients
- 2 cups cheddar cheese shredded
- 1 cup Monterey Jack shredded
- 1/2 cup light mayonnaise dressing
- 8 oz whole kernel corn drained can
- 4 oz green chili peppers chopped
- 2 tsp chipotle chili peppers in adobo sauce finely chopped
- 1/4 tsp garlic powder
- ¾ cup tomato seed/chop
- 1/4 cup green onion sliced
- 2 tbsp cilantro sliced
- 3-4 cups vegetable dippers
- 1 bag tortilla chips
Instructions
- Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl.2 cups cheddar cheese, 1 cup Monterey Jack, 1/2 cup light mayonnaise dressing, 8 oz whole kernel corn, 4 oz green chili peppers, 2 tsp chipotle chili peppers, 1/4 tsp garlic powder
- Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours.
- In a small mixing bowl, combine tomato, green onion, and cilantro. Cover and chill up to 2 – 4 hours.¾ cup tomato, 1/4 cup green onion, 2 tbsp cilantro
- 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.
Notes
The fresh tomato topping provides a cool contrast to the spicy dip.
Nutrition
Calories: 120kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 281mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g