Hot Corn Dip

Name: Hot Corn Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 cups.
Cuisine: North America, Mexican
Ingredients: 1 can (15-1/4 ounces) whole kernel corn, drained; 2 cans (4 ounces each) chopped green chiles, drained; 1/2 cup chopped sweet red pepper; 1 cup 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; Sliced green onions, optional

TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD: 3 cups.

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

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (4 ounces each) chopped green chiles, drained
1/2 cup chopped sweet red pepper
1 cup 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
Sliced green onions, optional

Directions

1. Preheat oven to 350°. In a large bowl, combine corn, chiles, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 1.5-qt. baking dish.
2. Cover and bake until heated through, 25-30 minutes. Sprinkle with olives and if desired, green onions. Serve with tortilla chips.

Nutrition Facts

2 tablespoons: 97 calories, 9g fat (2g saturated fat), 9mg cholesterol, 200mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

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