Baked Santa Fe Cheese Dip Recipes

BAKED SANTA FE DIP

Baked Santa Fe Dip image

Baked Santa Fe Dip is easy to prep and a pleasure to eat.

Provided by Josh P

Categories Dips

Time 45m

Number Of Ingredients 12

Ingredients

2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack
1/2 cup light mayonnaise dressing
8 oz whole kernel corn (drained can (3/4 cup))
4 oz chopped green chili peppers (drained can)
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 tbsp 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

Steps:

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 : Calories 120 kcal, Carbohydrate 4 g, Protein 6 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 281 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

BAKED SANTA FE CHEESE DIP

Baked Santa Fe Cheese Dip image

Thanks to Better Homes & Garden Holiday Cooking 1997 for this one. It's the most requested dip recipe in our family. I serve this one with Tostitos Scoops.

Provided by Julie Bs Hive

Categories Cheese

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces cheddar cheese, shredded
8 ounces monterey jack cheese, shredded
1 (8 ounce) can whole kernel corn, drained
1/2 cup mayonnaise
1 tablespoon chipotle chile in adobo, finely chopped (optional)
1 (4 ounce) can green chili peppers, chopped
1/4 teaspoon garlic powder
1 fresh tomato, seeded and chopped
1/4 cup green onion, sliced
2 tablespoons fresh cilantro

Steps:

In a large mixing bowl stir together cheeses, mayonnaise, corn, chili peppers and garlic powder. (Mixture can be covered and chilled at this point for up to 24 hours).
Combine tomato, green onion and cilantro. (Mixture can be covered and chilled at this point for up to 24 hours also).
TO SERVE: Bake cheese mixture in an oven-proof dish in a 350° oven about 25 minutes or until heated through.
Remove from over and spoon tomato mixture in the center.
Serve with vegetable dippers or tortilla chips.

Nutrition Facts : Calories 317.4, Fat 23.8, SaturatedFat 12.5, Cholesterol 60.3, Sodium 539.3, Carbohydrate 11.8, Fiber 1.1, Sugar 3.2, Protein 15.8

SANTA FE BEAN DIP

Santa Fe Bean Dip image

I have not tried this recipe. I got this recipe from Bariatric Eating. I like to eat it out of a bowl with diced avocados and tomatoes, and a spoonful of sour cream.

Provided by internetnut

Categories Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
15 ounces refried beans
4 ounces fat free cream cheese, softened
1 cup low-fat sour cream
1/2 cup finely chopped green onion
2/3 cup salsa, extra liquid drained
1 ounce taco seasoning
4 ounces diced green chilies
1 teaspoon Splenda sugar substitute
1/4 teaspoon cumin
1 1/2 cups longhorn cheese or 1 1/2 cups colby cheese

Steps:

Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly.

Nutrition Facts : Calories 155.6, Fat 8.8, SaturatedFat 5.3, Cholesterol 28.8, Sodium 528.3, Carbohydrate 10.5, Fiber 2.8, Sugar 1.3, Protein 9.3

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