Friday, September 28, 2007

Baked Santa Fe Soup-Great for Tailgating


Some Guys will do anything to avoid housework and a "honey do" list on a football weekend. Can you spot the wise guy in this photo-hoping to catch some peace? If you have an opportunity to tune in to your favorite program this weekend-here is a great dip to munch as you cheer your team on. Hope your favorite teams wins.......


Baked Santa Fe Dip

2 pkg. (8oz each) Neufchatel cream cheese (1/3 less fat than cream cheese), softened
1 pkg. of 8 oz. size 2% milk shredded reduced fat cheddar cheese
1 cup Monterey jack cheese (with jalapenos)
1 can 4.5oz green chili's ( drained )
1 ¼ reduced fat sour cream, divided
¼ tsp to ½ tsp ground red pepper (cayenne)
¼ c each :chopped red and green peppers
1 bunch green onions

Preheat oven to 350 F. Beat Neufchatel cheese in large mixing bowl with electric mixer on medium until creamy. Combine the cheddar and Monterey jack cheese in a separate bowl. Reserve ¼ cup of the shredded cheese for later use. Add remaining shredded cheese, chilies,1/2 cup of the sour cream and the red pepper to the cheese; mix well. Spread into 10 inch pie plate. Bake 20 minutes or until edges are lightly browned. Spread remaining ¾ cup sour cream over the hot cheese spread and then sprinkle with the reserved ¼ cup shredded cheese. Top with bell peppers. Serve with assorted vegetable dippers or tortilla chips or Fritos.