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Green Chiles 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
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    4 cups


  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cans (4 ounces each) chopped green chiles, 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 chiles, 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.
Nutrition Facts
1/4 cup: 159 calories, 14g fat (3g saturated fat), 13mg cholesterol, 353mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • Sarahshmara
    Feb 2, 2014

    I love this dip! It's my go-to when I have to bring something for a party or am hosting a party. I've made it many times.

  • Cook38
    Dec 27, 2008

    i would refer to the 1 cup of cheese rather than the 8 oz. part since the former seems more accurate. you are right. 8 oz. of cheese is 2 cups. so it should read 4 oz. instead.

  • stamp352
    Dec 15, 2008

    I'm wondering about the 1 cup (8 oz.)shredded Monterey Jack cheese - isn't 8 oz. 2 cups?