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Friday, August 20, 2010

Baked Mexican Sant fe Hot Dip


2 medium chopped tomatoes
2 medium Onion chopped
1 bunch green onions chopped
1 green pepper chopped
1 yellow pepper chopped
1 red pepper chopped
1 orange pepper chopped
One bunch cilantro chopped
4 cloves garlic chopped
2 fresh Jalapenos chopped
¼ cup Jalapeno peppers (pickled) chopped)
One 8 oz bottle of any chunky medium or mild salsa
One 8 oz bottle of Ortega taco sauce mild
one can of corn kernel drained
One 8 oz package of Monterrey Jack cheese shredded
2 cups of Cheddar cheese shredded
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 350F
* Mix half of each cheese with rest of the ingredients and sprinkle rest of the cheese on top.
* Bake at 350 F, 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 and serve with chips.

Photograph by Surekha

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