hot corn dip
This is Trisha Yearwoods recipe...Did you know that she is a great cook as well as a singer? She also has a cookbook I believe...This is a fantastically easy recipe! Perfect for every guest...it is gluten free, and vegetarian...it has just the right amount of zing with the peppers....You will love this!
1 11oz can corn, drained
1 4.5oz can chopped green chilies, drained
1/2 cup mayonnaise
1 cup grated Monterey Jack cheese (1/2 of an 8oz block)
1/3 cup grated Parmesan cheese
Combine the corn, green chilies, mayonnaise, Monterey Jack and Parmesan cheese in a mixing bowl.
Spread the mixture into a greased 8" baking dish. Bake in a 350° oven for 30-40 minutes or until bubbly around the edges. Serve hot with corn chips
I baked mine in little pots that are I think made for French onion soup....but they made great individual servings of corn dip...great for double dipping!
Hot out of the oven!!!
You will love every last bite....Guaranteed Great!!!
Cheers To Happy !!