Low Carb Baked Santa Fe Dip

Neris · 11-07-2009, 11:20 AM

Low Carb Baked Santa Fe Dip

The fresh tomato topping provides a cool contrast to the spicy dip

2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 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 tsp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama 1 bag lightly salted tortilla chips or baked tortilla wedges

1 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.

2 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.

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MaxMommy · 11-07-2009, 07:55 PM

Wow, this sounds yummy!
I'm going to make it for the next ladies evening, thanks

Mrs. Turner · 11-08-2009, 06:42 AM

this looks delish, ty!