HOT AND SPICY CORN DIP

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Hot and Spicy Corn Dip image

This is always requested @ family and friend gatherings. The "Hot" part is that it is hot out of the oven. With yummy melted cheese and black olives on top; just grab a tortilla chip and Go! Note: If I do not have time for chopped red pepper I substitute Mexicorn for the whole kernel corn. *If you have fresh corn; OH MY Goodness! *You can leave out the chopped Jalapeno Pepper or kick it up a notch w/ Pepper Jack cheese!

Provided by Cindy Smith Bryson @cindyluhooskitchen

Categories     Cheese Appetizers

Number Of Ingredients 9

1 can(s) (15 1/4 ounces) whole kernel corn, drained
2 cup(s) (4 ounces each) chopped green chilies, drained
1/2 cup(s) sweet red pepper, chopped
1 cup(s) (4 ounces) shredded monterey jack cheese
2 tablespoon(s) jalapeno pepper, chopped
1 cup(s) good quality mayonnaise
1/2 cup(s) parmesan cheese, grated
2 tablespoon(s) ripe olives, sliced (i use a small can; all of them!)
- tortilla chips for dipping

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and Jalapeno Pepper. Stir in mayonnaise and parmesan cheese.
  • Turn into an ungreased 2 QT baking dish. Cover and bake @ 350 for 30 minutes or until heated through. NOTE: When in a hurry, I have microwaved until bubbly and heated through.
  • Sprinkle with olives. Serve hot with Tortilla chips.

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