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Sunday, January 6, 2013

Hot corn Dip

 This is the other dip I made for Christmas Eve this year.  This is soooooooooooooooo good.  I didn't add the pickled Jalapeno's because I didn't want it to be hot,  but it has so much flavor.  You can make this ahead also, so it's a good time saver recipe if you're having a party.

Adapted from Trisha Yearwood

2 (11 ounce) cans of Mexicorn/Fiesta Corn, drained

2 (7 ounce) cans of chopped green chiles, drained

2 tablespoons
of chopped, pickled jalapeno (omitted)
2 cups
grated Monterey Jack cheese
(can use pepper jack)
2/3 cup
of grated Parmesan cheese

1 cup
of mayonnaise

1 teaspoon
of dried red pepper flakes, or to taste, optional
Corn chips, for dipping Instructions
Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch baking dish.

Mix together everything but the corn chips in a large bowl. Transfer to prepared baking dish and bake, uncovered at 350 degrees F for 30 to 40 minutes, or until bubbly around the edges. Serve warm with the corn chips. Can also transfer to a 4 quart crockpot and cook covered on high for about an hour, or on low until warmed through and bubbly. Hold over low to keep warm.

Hope you try this recipe, it's quick and simple.  Thanks for taking the time to stop by, have a wonderful day and Remember to Find the Time to Do ALL the Things You Love.

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