Hot Corn Dip
Ingredients:
2 11-ounce cans mexicorn, drained
2 7-ounce cans chopped green chilies, drained
2 cups grated Monterey Jack cheese
2/3 cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping
Directions:
-
Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray.
-
Mix together everything but the corn chips in a large bowl.
-
Transfer to prepared baking dish and bake, uncovered for 30 to 40 minutes, or until bubbly around the edges.
-
Serve warm with the corn chips.
Can also be transferred to a 4-quart slow cooker and cooked, covered, on high for about an hour, or on low until warmed through and bubbly.