Mexican Corn Dip

This is one of the appetizer dips I prepared for a friend's fiesta-themed wedding shower.  The recipe is from a friend of the family affectionately known as "Mama Liz."
Makes 1 8x8" dish (4-6 servings)

1 (15 ounce) can Mexican corn, drained
1 (4 ounce) can diced chili peppers
1 c. mayonnaise
1/2 c. shredded parmesan cheese
1 1/2 c. hot pepper jack cheese

Combine all ingredients in a medium bowl.  Pour into an 8x8" glass baking dish and bake at 350 for 20-30 minutes or until it is hot and bubbly.  Alternatively, you can put the ingredients in a crockpot and cook on low or high until hot and bubbly.

Serve with chips or crackers.

If you wish to double the recipe, you can bake it in a 9x13" dish.

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