Hot Corn Dip
From zachil2 13 years agoIngredients
- 2 cans mexicorn shopping list
- 2 cans (4 oz each) chopped green chiles, drained shopping list
- 1 cup shredded Pepper Jack Cheese shopping list
- 1 cup mayo shopping list
- 1/2 cup grated parmesan shopping list
- sliced ripe olives shopping list
How to make it
- In a bowl, combine corn, chiles, and Pepper Jack cheese. Stir in mayo and Parmesan cheese. Pour into 2 qt baking dish. Cover & back for 30 minutes. After removing from oven, top with sliced ripe olives & serve with tortilla chips.
- *makes about 3 cups
- **use regular mayo, light or low-fat mayo is not recommended.
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- rescue_ranger New Baltimore, VA
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- zachil2 Mt. Vernon, USA
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