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HOT CORN DIP




Source of Recipe


internet


Recipe Introduction


Serves 12 / from Trisha Yearwood's cookbook shown on The View / "We keep this dip warming in a slow cooker and snack on it all evening. Corn chips make this dip divine!"


List of Ingredients




2 (11 ounce) cans Mexican corn, drained
2 (4½ ounce) cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
3/4 cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping


Recipe



Preheat the oven to 350°F. Grease a 9 × 13 × 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, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.