HOT CHILE CHEESE CORN DIP

Hot Chile Cheese Corn Dip image

This is a little different from other corn dips posted here. And this is the best one I have found. It comes from Anne Byrn's "What Can I Bring?" cookbook! Serve with tortilla chips or fritos scoops! Enjoy!

Provided by SarahBeth

Categories Cheese

Time 40m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can corn, drained
1 (2 1/4 ounce) can of sliced black olives, drained
1 (4 ounce) can chopped green chilies, drained
1 jalapeno pepper, seeded and deveined and finely chopped
1 (2 ounce) jar chopped pimiento, drained
1/2 cup grated parmesan cheese
1 cup monterey jack cheese, shredded or 1 cup cheddar cheese, blend shredded
1 cup mayonnaise
1/2 teaspoon ground cumin

Steps:

Pre heat oven to 350°F.
In a large mixing bowl combine all ingredients until well combined.
Spoon into a 1 quart glass casserole dish
Bake for 28-32 minutes until dip is hot bubbly and slightly browning on the top.
Serve warm with chips.

Nutrition Facts : Calories 358.4, Fat 23.3, SaturatedFat 7.2, Cholesterol 34.3, Sodium 742.6, Carbohydrate 30.7, Fiber 2.8, Sugar 6, Protein 11.1

*** Explore more Hot Chile Cheese Corn Dip Recipes »

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