"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Baked Santa Fe Dip Recipe

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This recipe for Baked Santa Fe Dip, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meredyth Nelson
Added: Thursday, December 6, 2007


2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4
1/2 cup light mayonnaise
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
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 tablespoons 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 cheese, 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
oven about 25 minutes or until heated through.
Spoon tomato mixture in the center. Serve with
vegetable dippers and tortilla chips.




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