"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexicorn Dip Recipe

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This recipe for Mexicorn Dip, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda Dero
Added: Monday, April 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can Mexicorn, drained
1 bag real shredded Parmesan Cheese
3 to 4 heaping tbsp salsa
3/4 c mayonnaise, if necessary add 1 c
1 tbsp milk
1 tsp chopped jalapenos, optional
1/2 c sliced black olives, optional

Directions:
Directions:
Mix all ingredients together and spread in shallow baking dish. Bake at 350 until bubbly. Serve with tortilla chips.

 

 

 

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