Hot Corn Dip from Country Singer Trisha Yearwood |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I was watching The View and they had on country singer Trisha Yearwood promoting her second cookbook. She and the ladies of The View were surrounded by prepared dishes from her new cookbook, and Whoopi, Joy, and Sherrie could not stop eating the Hot Corn Dip. They said it was thee best thing ever. I can't wait to try it today. Also wanted to post for others to try too. Hope it's a winner. Ingredients:
2 (11 ounce) cans mexicorn, drained |
2 (4 1/2 ounce) cans chopped green chilies, drained |
2 cups grated monterey jack cheese or monterey jack cheese |
3/4 cup grated parmesan cheese |
1 cup mayonnaise |
corn chips, for dipping |
Directions:
1. Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish.
2. In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
3. Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
4. Serve the dip warm from the oven with corn chips.
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