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Baked Mexican Dip

For the past two months I have enjoyed my Wednesday night company. John brings home two of his coworkers for a good home cooked meal. And it’s even more special because they are from Alabama and have become close friends.

Baked Mexican Dip

 

Like I said a few posts ago, I have been cooking up Mexican feasts once a week ( for those of you who don’t know me should not be shocked by this). John had been bragging to these guys about my Mexican cuisine, so I knew I had to put on a show. I whipped up all my specialties like Mexican Pie, Street Corn, Margaritas, White Queso, Guacamole and this dip. Obviously the guys were full & satisfied after the night was over.

Baked Mexican Dip

The first time I made this recipe was with an old coworker of mine. So I decided to tweak it some to make it my own.

Baked Mexican Dip

Baked Mexican Dip

Ingredients

  • 1 package 8oz of Cream Cheese, softened
  • 1/2 c. Mayo
  • 1 c. Cheddar Cheese shredded
  • 1 c. Monterrey Jack Cheese shredded
  • 1/2 c. Roasted Red Peppers diced
  • 1 1/2 tsp. Cumin
  • 1 tsp. Paprika
  • 1 tsp. garlic powder
  • 1 tsp. dried Cilantro
  • 1 Tbsp. fresh Cilantro

Instructions

  • Preheat oven to 350 degrees. Spray pie pan with cooking spray.
  • In a separate bowl mix all the ingredients together except the fresh cilantro.
  • Cook for 20-25 min.
  • Top with fresh cilantro. Serve with tortilla chips.
Menu for the Week
Smoked Mozzarella & Chicken Panini with Cucumber Tomato Salad
30 A Quail and Grits with Asparagus drizzled in Rosemary Oil
French Provencal Tart & Stuffed Portobello Mushrooms

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