Baked Santa Fe Dip
- 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.
- 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.
Nutrition Facts (Baked Santa Fe Dip)
- Per serving:
- 69 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 12 mg chol.,
- 137 mg sodium,
- 2 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Toni Frizell 1594 Days Ago
I made this for a party and it was a big hit. i don't like mayo so I skimped a little on that but you could not even tell it was in the finished product. Great with sweet peppers.