This zesty Santa Fe Dip is easy to make, impressive, and can be served with tortilla chips of a fun appetizer.
Santa Fe Dip
- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 6 ounces pepper jack cheese, freshly grated
- 6 ounces white cheddar cheese, freshly grated
- 1/4 cup fresh lime juice
- 1 red, yellow, or orange bell pepper, minced
- 1/4 cup onion, grated or minced
- 1 teaspoon salt
- 3/4 teaspoon coarse ground pepper
- 1/2 teaspoon chipotle powder
- 3/4 teaspoon chili powder
- 3/4 teaspoon cumin
Mix all ingredients together with an electric mixer.
Serving cold: Allow the dip to chill for at least a couple of hours. Serve with tortilla chips.
Hot Dish Alternative
- 1 recipe Santa Fe Dip (above)
- 4 tablespoons olive oil
- 2 chicken breasts
- Sea salt
- Coarse ground pepper
Preheat oven to 350°F.
Make Santa Fe DIp but set aside rather than refrigerating.
Drizzle the olive oil on a baking sheet. Butterfly cut the chicken breasts and place them on the baking sheet. Sprinkle with salt & pepper. Bake for about 20 minutes or until the centers reach 165°F. Shred chicken using forks or place in an electric mixer and mix until shredded.
Place shredded chicken in a 9X9 baking dish and stir together with the dip. Bake for about 20 minutes or until the dip is hot and bubbly.
Serve with tortilla chips. Or serve over veggies, polenta, quinoa, or rice. The options are endless so use your creativity!
