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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Dip Recipe

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This recipe for Corn Dip is from The Pickens 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:  
2 cups shredded Monterey Jack Cheese
1 cup grated Parmesan Cheese
1 cup of mayonnaise
1 can Rotel Tomatoes
2 cans corn - drained
1 or 2 cans diced green chilis
2 TBSP diced pickled jalapeņos - optional
Directions:
Directions:
Mix all ingredients together and pour into a small baking/casserole dish. Bake at 375 degrees for 40 minutes until bubbly and edges start to brown. Serve with your favorite tortilla chips or pita chips.

Enjoy!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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