Hot Corn Dip
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|1-15 oz||can whole kernel corn-drained|
|2-4 oz||cans chopped green chilies-drained|
|1/2 c||jarred sweet red peppers-chopped|
|1 c||(4oz.) shredded monteray jack cheese|
|2 Tbsp||chopped jalapeno peppers|
|1/2 c||grated parmesan cheese|
|2 Tbsp||sliced black olives|
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.