Todays Terrific Tuesday come from
Jacqueline Campbell of Persnickety Wares on Etsy
Santa Fe Dip
Heat oven to 350
2 cups shredded cheddar cheese
1 cup Mozzarella cheese
1/2 cup mayonnaise
1 - 8oz can corn drained or use frozen corn (thawed)
1 - 4 oz can chopped green chilies (drained)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder - can add more if you like
1 medium tomato chopped (3/4 cup)
1/2 cup sliced onion
2 Tablespoons chopped fresh Cilantro
1 large bag Fritos dippers
Stir together cheese, mayo, corn, chilies, onion chili powder & garlic powder in a large bowl.
Bake for 25 minutes until heated through. Any small rectangular pyrex dish will work.
When ready to serve, add chopped tomato and cilantro onto center of bakes dip.
Serve with Frito dippers
This dip can also be backed with any can of drained beans)
Refrigerate when not using and reheat the next day.
Jacqueline assures us that there will probably not be any dip left to refrigerate.
Make sure you check out Jacqueline's Etsy Shop !!!