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.
- Ingredients:
- 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
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