Ingredients for Baked Santa Fe Cheese Dip
- 16 ounces shredded cheddar cheese
- 8 ounces shredded Monterey Jack cheese
- 1 (15-ounce) can whole kernel corn, drained
- 1 cup mayonnaise
- 1/2 cup chipotle chile in adobo
- 1/2 cup chopped green chili peppers
- 1 teaspoon garlic powder
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/2 cup chopped pickled jalapeño peppers
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How to Make Baked Santa Fe Cheese Dip
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine 16 ounces of shredded cheddar cheese, 8 ounces of shredded Monterey Jack cheese, 1 cup mayonnaise, 1 (15-ounce) can of corn, drained, 1/2 cup chopped pickled jalapeños (or other chili peppers to taste), and 1 teaspoon garlic powder. Mix well.
- In a separate small bowl, combine 1 (14.5-ounce) can of diced tomatoes, drained, 1/4 cup chopped green onions, and 1/4 cup chopped fresh cilantro.
- Pour the cheese mixture into an oven-safe dish (approximately 8x8 inches or similar size).
- Bake for 25-30 minutes, or until heated through and bubbly.
- Remove from oven and spoon the tomato mixture into the center of the cheese dip.
- Garnish with extra cilantro, if desired. Serve immediately with tortilla chips, vegetable dippers, or tostada scoops.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
12g
Fat
62g
Carbs
3g
