Hot Chile Cheese Corn Dip |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 10 |
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And this is the best one I have found. It comes from Anne Byrn's What Can I Bring? cookbook. Serve with tortilla chips or fritos scoops. Enjoy. Ingredients:
1 (15 ounce) can corn, drained |
1 (2 1/4 ounce) can of sliced black olives, drained |
1 (4 ounce) can chopped green chilies, drained |
1 jalapeno pepper, seeded and deveined and finely chopped |
1 (2 ounce) jar chopped pimiento, drained |
1/2 cup grated parmesan cheese |
1 cup monterey jack cheese, shredded or 1 cup cheddar cheese, blend shredded |
1 cup mayonnaise |
1/2 teaspoon ground cumin |
Directions:
1. Pre heat oven to 350°F.
2. In a large mixing bowl combine all ingredients until well combined.
3. Spoon into a 1 quart glass casserole dish
4. Bake for 28-32 minutes until dip is hot bubbly and slightly browning on the top.
5. Serve warm with chips.
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