Baked Santa Fe Dip

This past weekend I had a chance to get together with some of my friends from the cooking board I frequent. We all live within an hour or so of each other, and had gotten together before in December. This time, Brooke, Sarah, Jenn, and Lauren and I decided on a Mexican theme and I of course chose to make a few appetizers!

I made some of my Garlicky Guacamole as well as this dip, served with tortilla chips. I have made this dip several times, always to rave reviews; and it is so easy you can't pass up a chance to make it! I have changed a few ingredients around, and sometimes I add half a can of drained and rinsed black beans in there as well. You can't go wrong with spicy cheese, chilis, and corn all wrapped up into one delicious dip!

Head over to Sarah's blog to check out the full meal and also a big thank you to her for taking these pictures!

Baked Santa Fe Dip

slightly adapted from Better Homes and Gardens

Makes a 9-inch pie plate

2 cups shredded Mexican blend cheese

1 cup shredded cheddar or Monterey Jack cheese

1/2 cup light mayo

1 (8-ounce) can whole-kernel corn, drained

1 (4-ounce) can diced green chili peppers, drained

1/2 of a 15-ounce can black beans, drained and rinsed (optional)

1 teaspoon chili powder

1/4 teaspoon garlic powder

1 medium tomato, seeded and chopped

1/4 cup green onion, sliced

1 tablespoon fresh or 1 teaspoon dried cilantro, chopped

Preheat oven to 350 degrees F.

Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.

Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.

This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately.