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.

4.79 from 84 votes

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Course: Dips and Spreads

Cuisine: American

Keyword: Cheddar, Cheese, Chillies, Dairy, Dips/Spreads, Monterey Jack, Vegetables

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: 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.