[recipe] Hot Corn Dip

[Guest guest]

This is a great dip recipe. You can fix it in the morning

and keep it in the refrigerator, then just pop it in the oven

when you are ready to serve it later in the day. Add more

jalapeno if you want more zip. I liked it this way, but I

know some folks like things really spicy.

 

Hot Corn Dip

 

1 can (15.25oz) whole kernel corn, drained

2 can (4oz each) chopped green chilies, drained

1/2 cup chopped sweet red pepper

1 cup shredded Monterey Jack cheese

2 Tbs chopped jalapeno pepper

1 cup mayonnaise

1/2 cup grated Parmesan cheese

2 Tbs sliced ripe olives

Tortilla chips

 

In a bowl, combine the corn, green chilies, pepper,

Monterey Jack cheese and jalapeno. Stir in mayonnaise

and Parmesan cheese. Transfer to an ungreased

2 quart baking dish. Cover and bake at 350 degrees

for 30 minutes or until heated through. Sprinkle with olives.

Serve with tortilla chips.

Yield: about 3 cups of dip

 

~ PT ~

 

Nature provides exceptions to every rule

~ Margaret Fuller

 

Belongs to one of them

s & s/ng