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Hot Corn Dip Recipe

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

Contributor:  
Contributor:  
Jennifer Cunningham
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 l/4 oz.) whole kernel corn, drained
2 cans (4 oz. each) chopped green chilies, drained
l/2 cup chopped sweet red pepper
1 cup (4 oz.) shredded Monterey Jack cheese
2 Tbsp. chopped jalapeno pepper
1 cup mayonnaise
cup grated Parmesan cheese
2 Tbsp. sliced ripe olives
Tortilla chips

Directions:
Directions:
In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350 for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield about 3 cups.

Note: Light or low-fat mayonnaise is not recommended for this recipe.

 

 

 

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