Yes, I realize it’s Friday, but I wanted to get this to you in time for your Sunday Football Games!!!! Yum & super simple, I made it when my family was here visiting. Maybe next time I’ll top it with olives or crumbled bacon!!
Hot Corn Dip
Ingredients:Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping (I used Fritos Scoops)
Directions:
Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.Found this on Pinterest, of course, and it’s from Trisha Yearwood on Food Network: http://tinyurl.com/muwc9uj
Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.Found this on Pinterest, of course, and it’s from Trisha Yearwood on Food Network: http://tinyurl.com/muwc9uj
Country Girl 