This is a re-post. Originally posted on 8/20/2010. I Used to make it a lot but I haven't made this dip for a longest time, reason being the quantity, you can make it is small quantity but will have to keep lot of half cut onions and peppers.
Most of the time I make this when I am having a party. It does freeze well, you can mix all the ingredients and freeze in casserole and then thaw and bake before serving, or can bake it and freeze it and thaw and heat it up before serving.
- 2 medium chopped tomatoes
- 1 large onion chopped
- 1 bunch green onions chopped
- 1 green pepper chopped
- 1 yellow or orange pepper chopped (I omitted this time)
- 1 red pepper chopped
- One bunch cilantro chopped
- Juice from one fresh lime
- 1 red onion chopped
- 4 cloves garlic chopped
- 2 fresh Jalapenos or cayenne pepper chopped
- 1/2 cup Jalapeno peppers (pickled) chopped)
- Two 16 oz bottle of any chunky medium or mild salsa
- Two 8 oz bottle of Ortega taco sauce mild or medium
- One can of corn kernel drained
- One 8 oz package of Monterrey Jack cheese
- Two 8 oz package of Sharp Cheddar cheese (I used yellow and white)
- Black beans 1 can (optional, I omitted it this time)
- One extra tomato, 1/2 cup of cilantro and couple of green onions all chopped and mixed with juice from one fresh lime and pinch of salt for garnishing.
* Preheat oven at 350 F
* Shred all the cheeses.
* Chop all veggies and I divided them in two small casseroles, but you prefer you can make them in a large one.
* Mix all ingredients: Chopped veggies, corn, chunky salsa, Taco sauce, chopped cilantro, chopped garlic, fresh Jalapenos and
* Bake at 350F, covered with foil, for 20 minutes, then remove foil and bake an additional 10 minutes, until bubbly and just starting to brown.
* Remove from oven.
* In a small bowl, combine the tomato, green onion, cilantro, salt and lime juice. Pile the tomato mixture in the center.
* Serve hot with your favorite corn chips.
Original Recipe Courtesy of Mrs. Bhadra K.
Photograph by Surekha