Party

Hot Corn Dip

  • 1 can (15-1/4 oz) Whole kernel corn
  • 2 cans Green chilies, chopped
  • 1/2 cup Red pepper, finely chopped
  • 1 cup Cheese, Monteray Jack
  • 2 tablespoon Jalapeno pepper, chopped
  • 1 cup Mayonnaise
  • 1/2 cup Cheese, Parmesan
  • 2 tablespoons Sliced Ripe Olives

    • Drain corn and green chilies well. In a bowl, combine the corn, chilies, red pepper, monterey jack cheese and jalapenos. Stir in mayo and Parmesan chees. Transfer to an ungreased 2 qt baking dish. Cover and bake at 350º for 30 minutes or until heated through. Sprinkle with olives and serve with tortilla chips.

    Note: Lowfat or light mayo is not recommened for this recipe. Also it is just asgood without the jalapenos..

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Rebecca Grant of Greensburg KY. 

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