 |
Prep Time: 5 Minutes Cook Time: 1840 Minutes |
Ready In: 1845 Minutes Servings: 12 |
|
Ingredients:
2 11-ounce can(s) mexican corn, drained |
4 1/2 can(s) chopped green chilies, drained |
2 cup(s) grated monterey jack cheese (about 8 ounces) |
3/4 cup(s) grated parmesan cheese |
1 cup(s) mayonnaise |
corn chips for dipping |
Directions:
1. Heat oven to 350 degrees. Grease a 9-by-13-by-2-inch casserole dish. 2. In a medium bowl, mix the corn, chilies, both cheeses and the mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm with corn chips.
|
|