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

Hot Corn Dip

"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

PREP

10 min.

COOK

30 min.

TOTAL

40 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.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008