member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Magnolia Lane      

Recipe Categories:

    Baked Santa Fe Dip


    Source of Recipe


    EDC, from Better Homes and Gardens Holiday Cooking 1997

    List of Ingredients




    2 cups shredded cheddar cheese (8 ounces)
    1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
    x 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
    x teaspoon garlic powder
    1 medium tomato, seeded and chopped (3/4 cup)
    x 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

    Recipe



    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 till heated through. Spoon tomato mixture in the center.

    Serve withvegetable dippers and tortilla chips.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |