Hot Chile, Cheese and Corn Dip

Need to bring a fabulous dish to pass to a Memorial Day party this weekend? Try this scrumptuous dip - it's hot in temperature, not too hot in spice (just right actually). Goes great with tortilla chips and your friends will want you bring it again and again!

Hot Chile, Cheese and Corn Dip

1 can (15 oz) yellow corn, drained
1 can (2-1/4 oz) sliced black olives, drained
1 can (4 oz) chopped green chiles, drained
1 jalapeño pepper, seeded, deveined and chopped
1 jar (2 oz) chopped pimiento, drained OR 2 roasted red peppers, chopped (I personally prefer to use the peppers, but sometimes skip the roasting)
1/2 cup (2 oz) grated Parmesan cheese
1 cup (4 oz) shredded Monterey Jack and cheddar cheese blend
1 cup mayonnaise
1/2 teaspoon ground cumin
Tortilla chips, for serving

Preheat the oven to 350ºF.

Place the corn, olives, chiles, jalapeño, pimiento or red peppers, cheese, mayonnaise and cumin in a large mixing bowl. Stir to combine well, then spoon into a 4-cup (1 quart) glass or ceramic baking dish.

Bake until the top is golden brown, 28-32 minutes. Serve the dip warm with tortilla chips.

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