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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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 (4 ounces) 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. Yield: about 3 cups.
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