Sunday, January 27, 2013

Mexican Hot Corn Dip

Since the Superbowl is right around the corner, I thought about this wonderful dip to help me pass the time since I generally have no idea which teams are on the field and really only look forward to the snacks and time with friends or family.  This is one bowl of sinful cheesy dippy delight and so have lots of corn chips and cold beer ready and may the best team win.


  • 2 11-oz can Mexican corn, drained
  • 2 small 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
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.

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