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Hot Corn Dip Recipe

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

Contributor:  
Contributor:  
Sandy Maskiell
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 1/4 oz.) drained corn
2 small cans green chilies
1/2 c. shredded Monterey Jack
2 T. chopped jalapeņo peppers(jar)
1 c. mayonnaise (not fat free)
1/2 c. Parmesan cheese
2 T. black olives (optional)
3 T red pepper chopped
Tortilla Chips

Directions:
Directions:
Mix all together in bowl except olives. Transfer to an ungreased 2 qt. baking dish. Cover with foil and bake 350 for 30 minutes. Sprinkle with olives and serve with chips.

Number Of Servings:
Number Of Servings:
3 cups
Personal Notes:
Personal Notes:
This does not sound very good but I can tell you every time I make it my guests love it. My husband considers it liquid gold.

 

 

 

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