hot and spicy corn dip
(3 ratings)
This is always requested @ family and friend gatherings. The "Hot" part is that it is hot out of the oven. With yummy melted cheese and black olives on top; just grab a tortilla chip and Go! Note: If I do not have time for chopped red pepper I substitute Mexicorn for the whole kernel corn. *If you have fresh corn; OH MY Goodness! *You can leave out the chopped Jalapeno Pepper or kick it up a notch w/ Pepper Jack cheese!
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(3 ratings)
yield
24 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For hot and spicy corn dip
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1 can(15 1/4 ounces) whole kernel corn, drained
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2 c(4 ounces each) chopped green chilies, drained
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1/2 csweet red pepper, chopped
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1 c(4 ounces) shredded monterey jack cheese
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2 Tbspjalapeno pepper, chopped
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1 cgood quality mayonnaise
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1/2 cparmesan cheese, grated
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2 Tbspripe olives, sliced (i use a small can; all of them!)
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tortilla chips for dipping
How To Make hot and spicy corn dip
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1Preheat oven to 350 degrees F. In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and Jalapeno Pepper. Stir in mayonnaise and parmesan cheese.
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2Turn into an ungreased 2 QT baking dish. Cover and bake @ 350 for 30 minutes or until heated through. NOTE: When in a hurry, I have microwaved until bubbly and heated through.
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3Sprinkle with olives. Serve hot with Tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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