Hot Corn Dip
With the football season in full swing, is only natural that I try as many dips as I can to enjoy with my family. This is quick and easy, and of course, tasty. Once it's done, it will look oily, but it is not. Let it sit for a couple of minutes and it will look "normal". Corn chips go great with this dip. Enjoy!
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Ingredients:
-1 (11 oz) can Mexican corn, drained
-1 (4.5 oz) can chopped green chilies, drained
-1/2 cup mayonnaise
-1 cup grated Monterey Jack cheese
-1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 350 F. Lightly grease 8x8 pan. Set aside.
In a bowl, mix all of the ingredients well. Pour into prepared pan. Place in preheated oven and bake for 35-40 minutes or until bubbly around the edges. Let is stand for 2 minutes, then serve hot with corn chips. Enjoy!
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-1 (11 oz) can Mexican corn, drained
-1 (4.5 oz) can chopped green chilies, drained
-1/2 cup mayonnaise
-1 cup grated Monterey Jack cheese
-1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 350 F. Lightly grease 8x8 pan. Set aside.
In a bowl, mix all of the ingredients well. Pour into prepared pan. Place in preheated oven and bake for 35-40 minutes or until bubbly around the edges. Let is stand for 2 minutes, then serve hot with corn chips. Enjoy!
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