"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hot Corn Dip Recipe

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

Contributor:  
Contributor:  
Pegge Smothers
Added: Monday, September 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can whole kernel corn
2 cans green chilies (drained)
1/2 c chopped sweet red pepper
1 c shredded Monterrey Jack Cheese
1 T chopped jalapeno (from a jar or can, not fresh)
1 c mayonnaise
1/2 c grated Parnesan cheese
2 T sliced ripe olives

Directions:
Directions:
In a bowl, combine corn, red pepper, jack sheese and jalapeno. Stir in mayo and Parmesan cheese. Put in ungreased 2 qt baking dish. Cover and bake at 350 for 30 minutes. Sprinkle with ripe olives. Serve warm with chips.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe was from Luke's aunt Pegge and was served at their couple's shower and also their rehearsal dinner.

 

 

 

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