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
13 comments
Definately a winner. The dip is always the first to go and so much better than those shop brought ones.
I loved the chipotle peppers in adobo sauce—they added a smoky depth that elevated the dish. The green onion and cilantro provided the perfect contrast to the creamy cheese.
I made the Baked Santa Fe Dip for a party, and it was a massive hit
The ingredients come together beautifully, and baking it makes the flavours meld perfectly. My only tweak would be to use fresh corn instead of canned for a fresher taste.
It’s easy to prepare in advance, which made hosting stress-free.
I’m obsessed with this dip! It’s everything you’d want in a party appetiser—cheesy, spicy, and just the right amount of smoky. The tomato, green onion, and cilantro topping was a refreshing touch that balanced the richness of the cheese.
Served with tortilla chips, it disappeared in minutes.
It’s quick to put together and tastes like something you’d get at a restaurant. Perfect for game day.
While the dip is undeniably delicious, I found it a bit too heavy for my taste. The mayonnaise adds creaminess, but it also makes the dish feel overly rich. That said, the tomato topping helps lighten it a bit, and my guests couldn’t stop eating it.
This dip is pure comfort food.
What an amazing recipe! The mix of cheddar and Monterey Jack creates the ultimate gooey dip, and the tomato mixture on top brings it all together.
This dip is wonderfully cheesy and flavourful. The chipotle chili peppers bring a nice heat without being overpowering. The corn and green chilis add texture and a slight sweetness that balances the spices.
The combination of the creamy cheese base with the smoky chipotle and tangy tomatoes is incredible. The cilantro and green onion add a fresh kick, while the tortilla chips were perfect for scooping.