Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 108
  • Fat:
  • 9 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 9 mg
  • Sodium:
  • 180 mg
  • Carbohydrate:
  • 3 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g


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Reduced-fat mayonnaise

Reduced-fat or fat-free mayonnaise is not recommended for this recipe. Read more »

Hot Corn Dip

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"A flavorful hot mixture of vegetables and cheese, this dip is great to share at a party," comments Pam Gauld from Watkinsville, Georgia. "I assemble it in the morning and serve it later."

SERVINGS: 24

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep: 10 min. Bake: 30 min.

Ingredients:

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cans (4 ounces each) chopped green chilies, drained
  • 1/2 cup chopped sweet red pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 tablespoons chopped jalapeno pepper
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons sliced ripe olives
  • Tortilla chips

Directions:

In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield: about 3 cups.

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