Baked Santa Fe Cheese Dip

• 8 ounces cheddar cheese, shredded
• 8 ounces monterey jack cheese, shredded
• 1 (8 ounce) can whole kernel corn, drained
• 1/2 cup mayonnaise
• 1 tablespoon chipotle chile in adobo, finely chopped (optional)
• 1 (4 ounce) can green chili peppers, chopped
• 1/4 teaspoon garlic powder
• 1 fresh tomato, seeded and chopped
• 1/4 cup green onion, sliced
• 2 tablespoons fresh cilantro

1. In a large mixing bowl stir together cheeses, mayonnaise, corn, chili peppers and garlic powder. (Mixture can be covered and chilled at this point for up to 24 hours).
2. Combine tomato, green onion and cilantro. (Mixture can be covered and chilled at this point for up to 24 hours also).
3. TO SERVE: Bake cheese mixture in an oven-proof dish in a 350u0b0 oven about 25 minutes or until heated through.
4. Remove from over and spoon tomato mixture in the center.
5. Serve with vegetable dippers or tortilla chips.

cheddar cheese, cheese, whole kernel corn, mayonnaise, chipotle chile, green chili peppers, garlic, tomato, green onion, fresh cilantro

Taken from www.food.com/recipe/baked-santa-fe-cheese-dip-219017 (may not work)