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Baked Fiesta Dip Recipe

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


Added: Sunday, October 4, 2009


2 cups (8oz) shredded Monterey Jack Cheese
2 cups (8oz) shredded cheddar cheese
cup plus 2 T. mayo
cup whole kernel corn, drained
8 oz. canned chopped green chilies
1 T. finely chopped chipotle chile peppers
tsp garlic salt
cup seeded chopped ripe tomato
1//3 cup sliced green onions
2 T. chopped fresh cilantro

Combine cheeses, mayo, corn, green and chipotle peppers, and garlic salt; spread in a 10 inch fluted quiche dish or 1 quart baking dish. Cover and chill 24 hours.
Combine tomatoes, green onion and cilantro; set aside
Bake cheese mixture at 350 for 25-30 min or until thoroughly heated
Spoon tomato mixture into center of dip and serve with tortilla chips.




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