It’s 10 o’clock at night and I’m trying really hard to mentally prepare myself for writing this Baked Santa Fe Dip post and recipe. Typically I try to write before I’m exhausted and completely worn out but not today.
It doesn’t help that I have The Real Housewives of Beverly Hills playing in the background. I say “background” but I’m more tuned into the show that anything else. Yes, it’s a trashy, drama filled show with parts being staged.
But I love it. I truly do love it.
These ladies love to name call, cat fight and stab each other in the back. Now I know it’s a TV show but do they really act like this in “real life.” If a friend or someone I knew acted like they did it would be hard to prepare or keep in contact. It’s worse than Junior High. (Our biggest issues back then was if a girl started crushing on your man.)
I’ve decided that I NO longer need to watch these trashy shows alone. My husband can’t stand them so it’s time to invite some ladies over. I’ll take care of the wine and appetizer by serving this Santa Fe Dip. It wouldn’t hurt to have some chocolate and other snacks on hand too.
I foresee a wild and crazy night ahead.
ENJOY ~ Meagan
Baked Santa Fe Dip
- 2 cups shredded cheddar cheese
- 1 cup shredded monterrey cheese
- 1/2 cup light mayonnaise
- 1 8 ounce can whole kernel corn, drained
- 1 4 ounce can chopped green chilies
- 2 teaspoons adobe sauce
- 1 medium fresh tomato, chopped
- parsley for topping
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.