pat's Recipe

Mexican Cheese Corn Dip - great with Tortilla Chips

Category: Appetizers served hot/warm

1 can (11 oz) Mexican corn, drained
1 cup mayonnaise
1 cup parmesan cheese, freshly grated
8 oz pepperjack cheese, shredded

Mix well; spread in a greased baking casserole (2 qt). Bake at 350 degreesF for 30 minutes.

Can be made in advance and kept in refrigerator until ready to bake prior to serving.

Serve warm
12 servings