Hot Corn Dip

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I too read the other reviews and I cut the lite mayo to 1/2 cup; added an 8 oz brick of lite cream cheese and I added a can of Rotel. I used shredded reduced fat mexician cheese mix and a three cheese parm mix. My family loved it and no grease slick. I'm thinking I can add black beans too. I guess you can call this a mock version of Ms. Yearwood's dip.

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After reading the other reviews I left out the mayo and parm cheese and used 4 ozs of cream cheese and 4 ozs of sour cream instead. I also added a little garlic and hot sauce and shredded my own cheese. The finished product was amazing. There was no grease slick on the top.

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I tweaked the recipe based on other comments. I used Cabot 50% reduced fat Jalepeno Colby Jack cheese (the whole block. Did 3/4 cup parmesean cheese (read the recipe wrong and only did 3/4 cup of mayo. It turned out just spicy enough and was not greasy. We decided we would have like it better with Tortilla Chips instead of the Fritos. Will be making again.

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Great recipe for Sports Night! I don't do mayo so I added sour cream and made it more luscious by adding tomatoes with chills and crab...WONDERFUL!

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Saw the show where Trisha made this and thought it would be a great appetizer before the pot of chili I was serving to company. Like so many others I had the experience of an oil slick on the top of the baked dip. We ate it anyway and I think with a few tweaks it could be even tastier. I did add hot sauce but the taste was still mild, I like the comment about adding a can of Rotel. Also, I'm thinking that the oil may come in part (not just from the mayo but from using the packaged cheese as opposed to shredding your own? Will be trying again as it is easy, tasty, and a change from other dips.

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Made this for a girls night and everyone (including me loved it! Talk about good and easy...Yum!

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Yummy

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This was easy and fun to make. Very tasty

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Wonderful, easy dip. I spiced it up a little by browning some sausage and adding that. Great dish for a crowd!

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This was freakin AWESOME!!!!!!! I ate like 1/3 of it in like 5 minutes after coming out of the oven. OK after reading all the comments about how oily this is with the full cup of mayo, I decided to only use 3/4 of a cup. I also used 9oz of pickled jalapenos (which I removed the seeds and ribs from and diced and then measured by filling one of the empty corn cans almost full but not all the way...voila, 9oz of chiles LOL I also did add a good pinch of salt to the mixture too. When it came right out of the oven, it was bubbly and did look a little oily, but once it settled down on the stovetop, it was not oily at all.

I wouldn't use any other kind of creamy anything other than mayo for this. Cream cheese would be too rich, and sour cream would not give it the right "body" for the dip, for lack of a better word. This was perfect as is with just a cut back from the mayo.