Southwestern Dip
Servings: 0
Ingredients
- 2 cups sharp cheddar cheese shredded
- 1 cup monterey jack cheese shredded
- 1/2 cup mayonnaise
- 2 teaspoons chipotle chiles canned in adobo
- 8 ounces white corn drained
- 1/2 teaspoon garlic powder
- 4 oz. green chiles drained
Instructions
- Mix ingredients together and spread into a shallow dish sprayed with Pam. Cook at 350 degrees for about 30 minutes.
- Topping:
- Mix diced grape tomatoes or regular tomatoes, diced green onions and cilantro together several hours ahead of time to make a pico de gallo. Spread on top of dish after removing from oven. Serve hot with tortilla chips.
Notes
It is easier to substitute 3 cups of Mexican or Southwestern shredded cheese for the sharp cheddar and monterey jack.
Recipe By: Donna Wittenauer
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