Baked Santa Fe Dip

My sister is getting married this month! Wow! I can't believe it's already here (I'm sure they are feeling that even more though!). We have celebrated with a few showers, a luncheon, and a bachelorette party so far. It's so great to have everyone together and so much love around.
For her bachelorette party, I made a Baked Santa Fe Dip which was really tasty. I got it from Colleen, where I often get appetizers from becaues they're always good. Remember that Smoky Grilled Red Potato Salad from her earlier this year? That stuff was awesome!

I liked this with tortilla chips, and it was also really good on vegetables.

This is a picture my cousin Amber took...quite a spread! And a beautiful bride to be!

Baked Santa Fe Dip

slightly adapted from Better Homes and Gardens
Makes a 9-inch pie plate
2 cups shredded Mexican blend cheese
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup light mayo
1 (8-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chili peppers, drained
1/2 of a 15-ounce can black beans, drained and rinsed (optional)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped
1/4 cup green onion, sliced
1 tablespoon fresh or 1 teaspoon dried cilantro, chopped
Preheat oven to 350 degrees F.

Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.
Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.
This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately.