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Hot Corn Dip
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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
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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |