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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Corn Dip Recipe

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This recipe for Corn Dip is from The Robinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can of corn
1 brick of Monterey Jack Jalapeņo Cheese
mayo
Parmesan cheese
Directions:
Directions:
Shred the jalapeņo cheese and put into a bowl with the drained corn. Add 1/2 to 3/4 cup mayo (too much mayo makes it to runny so don't overdo) and Parmesan cheese. Stir and place in baking dish and sprinkle more Parmesan on top. Bake at 350 until bubbly and brown on top. Serve with tostitos!
Personal Notes:
Personal Notes:
Always best with a cold beer! (but what isn't??)

 

 

 

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