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Green Chilies and Cheese Dip

 Green Chilies and Cheese Dip
“Mild and easy-to-fix, this recipe is great for gatherings of friends or as a filling snack while watching movies or sports. People are always asking for the recipe.” Linda Webb - Concord, California
16 ServingsPrep: 10 min. Bake: 25 min.


  • 1 cup mayonnaise
  • 1 cup (8 ounces) shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cans (4 ounces each) chopped green chilies, drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 2 tablespoons sliced ripe olives
  • Tortilla or corn chips


  • In a large bowl, combine mayonnaise and cheeses. Add the chilies,
  • corn and pimientos; mix well. Pour into a lightly greased 2-qt.
  • baking dish. Top with olives.
  • Bake, uncovered, at 325° for 25-30 minutes or until edges are
  • bubbly. Serve with tortilla chips. Refrigerate leftovers. Yield: 4
  • cups.
Nutritional Facts: 1/4 cup (calculated without chips) equals 159 calories, 14 g fat (3 g saturated fat), 13 mg cholesterol, 353 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.