Baked Santa Fe Dip Food

BAKED SANTA FE CHEESE DIP

Steps:

• In a large mixing bowl stir together cheeses, mayonnaise, corn, chili peppers and garlic powder. (Mixture can be covered and chilled at this point for up to 24 hours).
• Combine tomato, green onion and cilantro. (Mixture can be covered and chilled at this point for up to 24 hours also).
• TO SERVE: Bake cheese mixture in an oven-proof dish in a 350° oven about 25 minutes or until heated through.
• Remove from over and spoon tomato mixture in the center.
• Serve with vegetable dippers or tortilla chips.

BAKED SANTA FE DIP

Steps:

• In a large mixing bowl combine the first 6 ingredients. Stir until well combined and then place in the refrigerator for at least 2 hours. Preheat oven to 350 degrees F. Place the cheese and corn mixture into a medium sized baking dish. Bake in the oven for 25 minutes and remove. Top with chopped tomato and parsley.

BAKED SANTA FE DIP

Steps:

• Stir together cheeses, 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.
• To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips. Makes 28 servings.

SANTA FE SPINACH DIP

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion until tender. Add tomatoes and garlic; cook 2 minutes longer. Remove from the heat and set aside., In a large saucepan, combine the cheeses and Alfredo sauce. Cook and stir over medium-low heat until cheese is melted, about 10 minutes. Add the tomato mixture, spinach, lime juice and Cajun seasoning. Transfer to a greased 1-1/2-qt. round baking dish., Bake, uncovered, at 350° until bubbly, 25-30 minutes. Dollop with sour cream. Serve with chips.

SANTA FE CHICKEN DIP

Steps:

• In a mixing bowl stir together the finely chopped cooked chicken, chopped avocado, seeded and chopped tomato, chopped onion, seeded and chopped pickled jalapeno peppers, and minced garlic.
• Stir in the sour cream, milk, mayonnaise, lemon juice, dried oregano, and salt.
• Stir till ingredients are thoroughly combined. Cover and chill till serving time. If desired, garnish the dip with avocado slices.
• Serve with tortilla chips.

SANTA FE SPINACH DIP

Steps:

• Sauté onion in skillet over medium until softened.
• Add tomatoes and chilies, cook 2 minutes.
• Squeeze thawed spinach until dry. I use a potato ricer to squeeze it easily.
• In a large bowl combine spinach, cheeses, cream cheese, milk, vinegar, sour cream, salt and pepper. Stir well. Add the mixture from the skillet and stir just until combined.
• Spray a shallow baking dish with cooking spray and spoon everything into dish.
• Bake at 350 degrees for 30 minutes or until top is light brown.
• Garnish with extra sour cream and green onion if desired.
• Great with pita chips, tortilla chips or veggie sticks. Also really good as a filling for baked potatoes or a dip with baked potato wedges or fries.

SANTA FE HOT DIP - OAMC

Steps:

• Thaw spinach. Drain and squeeze as much of the liquid out of it as you can.
• Place cream cheese, parmesan cheese and mayo in a mixing bowl. Beat until blended.
• Stir in the spinach, jack cheese, green chiles, cumin and tabasco sauce. (you may use more tabasco to taste).
• To Serve immediately:.
• Spoon into a 1 quart baking dish. Bake at 350 degrees for 20-25 minutes or until brown and bubbly. Serve with chips or crackers.
• To Freeze:.
• Line a 1 quart baking dish with foil. Allow the foil to extend over the edges quite a bit. Then line with a piece of plastic wrap that is the same size as the foil.
• Spoon the dip mixture into the lined pan. Wrap the plastic wrap over the top of the dip to seal. Then do the same with the foil. Place pan in the freezer and freeze until solid. Remove foil/plastic wrapped dip from pan and place in a labeled freezer bag. Freeze until needed.
• To serve:.
• Remove from freezer. Unwrap foil and plastic wrap and discard. Place solid dip into original pan you froze it inches Thaw in fridge. (or microwave) Bake in a 350 degree oven for 20-25 minutes. Serve with chips or crackers.
• Enjoy!

SANTA FE SUNSET DIP

Steps:

• 1. Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.
• 2. In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended. Add cream cheese and puree, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency (scraping down the side of the bowl occasionally). Blend until smooth. Blend in salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin, or lemon juice if needed.
• 3. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using. Bring dip to room temperature before serving.

SANTA FE HOT DIP

Steps:

• Beat the cream cheese, parmesan cheese and mayonnaise in a mixing bowl until blended. Stir in remaining ingredients. (If you like a spicier dip, add 1 T. finely chopped jalapeños or 1 T. cayenne or hot red pepper.)
• Spoon the cream cheese mixture into a 1 quart souffle or baking dish.
• Freeze for later.
• Serving day instructions:
• Thaw.
• Bake at 350°F for 20-25 minutes or until brown and bubbly.
• Serve hot with assorted party crackers, french bread, toasted pita triangles and/or chips.

SANTA FE BEAN DIP

Steps:

• Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
• In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly.