Hot Cheesy Corn Dip

Name: Hot Cheesy Corn Dip
Ingredients: 2 cups frozen corn, thawed and drained if necessary (or substitute with fresh corn); 1 (4 ounce) can green chili peppers; 1 34 cups shredded monterey jack cheese, divided (or pepper jack); 12 cup finely grated parmesan cheese; 12 cup mayonnaise or 12 cup Miracle Whip; chips, crackers or bread, for serving

6 ingredients

8 steps

Ingredients

2 cups frozen corn, thawed and drained if necessary (or substitute with fresh corn)
1 (4 ounce) can green chili peppers
1 34 cups shredded monterey jack cheese, divided (or pepper jack)
12 cup finely grated parmesan cheese
12 cup mayonnaise or 12 cup Miracle Whip
chips, crackers or bread, for serving

Directions

1

Preheat oven to 350F and spray a 9-inch round pie dish with cooking spray; set aside.
2

In a large bowl add corn, green chilies, 1 c monterey jack cheese, parmesan, mayo, and stir to combine.
3

Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
4

Evenly sprinkle remaining 3/4 cup monterey jack cheese over the top.
5

Bake for about 30-35 minutes, or until cheese has melted and is bubbly, or is as golden brown as desired.
6

Serve immediately with corn chips, tortilla chips, bread, or your favorite dipper.
7

Dip is best warm and fresh, but will keep airtight in the fridge for up to 5 days.
8

Reheat gently if desired or serve chilled.