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DIP - Corn Dip
Nb persons: 12
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| Hot Corn Dip Recipe adapted from Home Cooking with Trisha Yearwood Ingredients Cooking spray or butter, to grease | |
| Two 11-ounce cans | Mexican corn, drained |
| Two 4.5-ounce cans | chopped green chiles, drained |
| 2 cups | grated Monterey Jack cheese, (about 8 ounces) |
| 2/3 cup | grated Parmesan |
| 1 cup | mayonnaise |
| Corn chips, for dipping | |
Directions
Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
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