"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Hot Corn Dip Recipe

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This recipe for Hot Corn Dip, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (151/4 oz.) whole Kernel corn, drained
2 (4 oz.) chopped green chilies, drained
1/2 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese
2 TBS chopped jalapeño pepper (optional)
1 cup mayonnaise (do not use low-fat or fat free)
1/2 cup grated Parmesan cheese
2 TBS sliced ripe olives

Directions:
Directions:
In bowl, combine corn, chilies, red pepper, Monterey Jack cheese & jalapeños. Stir in mayonnaise & Parmesan cheese, then transfer to an ungreased 2 quart baking dish. Cover & bake at 350ºF for 30 minutes or until heated. Sprinkle with olives. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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