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Ingredientes
- The fresh tomato topping provides a cold contrast to the spicy dip. To cut preparation time, use packaged preshredded cheeses.
- 2 c. shredded cheddar cheese (8 ounces)
- 1 c. shredded Monterey Jack or possibly mozzarella cheese (4 ounces)
- 1/2 c. light mayonnaise dressing or possibly salad dressing
- 1 x (8-oz) can whole kernel corn, liquid removed (3/4 c.)
- 1 x (4-oz) can minced green chili peppers, liquid removed
- 2 tsp finely minced canned chipotle chili peppers in adobo sauce
- 1/4 tsp garlic pwdr
- 1 med tomato, seeded and minced (3/4 c.)
- 1/4 c. sliced green onion
- 2 Tbsp. snipped fresh cilantro
Direcciones
- Vegetable dippers such as sweet pepper wedges and sliced jicama Lightly salted tortilla chips or possibly baked tortilla wedges
- Stir together cheeses, mayonnaise or possibly salad dressing, corn, chili peppers, chipotle chili peppers, and garlic pwdr in a large mixing bowl. Spread mix into a 9 inch quiche dish, shallow 1-qt casserole, or possibly 9 inch pie plate. Cover and refrigerateup to 24 hrs. Combine tomato, green onion, and cilantro. Cover and refrigerateup to 24 hrs.
- To serve, bake cheese mix in dish in a 350 degree oven about 25 min or possibly till heated through. Spoon tomato mix in the center. Serve with vegetable dippers and tortilla chips.
