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Baked Acapulco Dip

3 star rating
 

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Submitted by: mshivers60

 

This cheesy rich baked dip is topped with a fresh tomato and avocado topper. Serve with tortilla chips for dipping.
 

Ingredients

  • 1 cup chopped tomato
  • 1/3 cup thinly sliced green onions
  • 1/4 teaspoon minced garlic
  • 1 avocado, halved, seeded, peeled, and diced
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon seasoned salt
  • 2 cups shredded cheddar cheese (8 oz.)
  • 1 cup shredded Monterey Jack cheese (4 oz.)
  • 1/2 cup mayonnaise
  • 1/2 cup dairy sour cream
  • 1 1/2 cups frozen whole kernel corn, thawed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (4 oz.) can diced green chilies
  • 1/4 teaspoon ground cumin
  • Garnish:
  • Cilantro sprigs
  • 1 (16 oz.) bag corn tortilla chips for dipping

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Method

Heat oven to 350 degrees. In a medium bowl, stir together first seven ingredients. Cover and chill until ready to use. Lightly coat a 13x9-inch baking dish or large quiche dish with non-stick cooking spray. Stir together cheeses, mayonnaise, sour cream, corn, beans, chilies, and cumin in a large bowl. Spread in prepared dish. Bake for 20 to 30 minutes until bubbly. Drain tomato mixture. Spoon tomato mixture in center of baked mixture. Garnish with cilantro sprigs. Serve with tortilla chips.

 

Notes: The rich flavors of Tex-Mex are in every bite of this colorful dip. It can be made a day in advance and refrigerated until baking time.

 

Number of Servings: 10 to 12

 

Submitted by: mshivers60 ()

 

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