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Hot Corn Dip

Total Time

Prep: 10 min. Bake: 30 min.

Makes

about 3 cups

"A flavorful hot mixture of vegetables and cheese, this dip is great to share at a party," comments Pam Gauld from Watkinsville, Georgia. "I assemble it in the morning and serve it later."

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cans (4 ounces each) chopped green chilies, drained
  • 1/2 cup chopped sweet red pepper
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped jalapeno pepper
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons sliced ripe olives
  • Tortilla chips

Directions

  1. In a large 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tablespoons: 108 calories, 9g fat (2g saturated fat), 9mg cholesterol, 180mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.

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