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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
1 (11 oz) can Mexican corn, drained
1 (7 oz) can chopped green chiles, drained
1 cup grated Monterey Jack cheese
2/3 cup grated Parmesan cheese
1/2 cup mayonnaise
Corn chips, for dipping
Preheat the oven to 350. Spray a deep dish pie plate or 9 x 9 inch baking dish with non-stick spray or butter.
In a separate bowl, mix together the corn, green chilies, Monterey and Parmesan cheese and mayonnaise. Spread into prepared dish and bake, uncovered for 30 to 40 minutes, or until bubbly around the edges. Serve warm with the corn chips. Can also be doubled and held in a slow cooker.
Serves 4-6
NOTE: Double for a 13x9 inch pan, except adjust green chilies to your taste. (I doubled them for a half recipe, cuz I like 'em! The original calls for 2 small cans of green chilies for a full 13x9 inch pan.)
* HOT CORN DIP*
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
1 (11 oz) can Mexican corn, drained
1 (7 oz) can chopped green chiles, drained
1 cup grated Monterey Jack cheese
2/3 cup grated Parmesan cheese
1/2 cup mayonnaise
Corn chips, for dipping
Preheat the oven to 350. Spray a deep dish pie plate or 9 x 9 inch baking dish with non-stick spray or butter.
In a separate bowl, mix together the corn, green chilies, Monterey and Parmesan cheese and mayonnaise. Spread into prepared dish and bake, uncovered for 30 to 40 minutes, or until bubbly around the edges. Serve warm with the corn chips. Can also be doubled and held in a slow cooker.
Serves 4-6
NOTE: Double for a 13x9 inch pan, except adjust green chilies to your taste. (I doubled them for a half recipe, cuz I like 'em! The original calls for 2 small cans of green chilies for a full 13x9 inch pan.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.