HungryForever

hot corn dip

I made this dip recently for “Girls’ Night In.” Every now and then a group of my girlfriends and I get together and watch our favorite television show, or watch chick flicks—insert your favorite movie here. My favorite tearjerker chick flicks are Steel Magnolias, Return to Me, and Message in a Bottle. We keep this dip warming in a slow cooker and snack on it all evening. Corn chips make this dip divine!

Servings

Ingredients

2 11-ounce cans Mexican corndrained
2 4 ½-ounce cans chopped green chilesdrained
2cups grated Monterey Jack cheeseabout 8 ounces
cup ¾grated Parmesan cheese
1cup mayonnaise
corn chipsfor dipping

Instructions

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.