Photo: Hot Corn Dip Recipe
Ingredients
- Cooking spray or butter, to grease
- Two 11-ounce cans Mexican corn, drained
- Two 4.5-ounce cans chopped green chiles, drained
- 2 cups grated Monterey Jack cheese (about 8 ounces)
- 2/3 cup grated Parmesan
- 1 cup mayonnaise
- Corn chips, for dipping
Directions
Preheat the oven to 350 degrees F. Grease a 9- 13- by 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, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
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By meberewyn
on May 07, 2013
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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.
By tngirl6
on April 29, 2013
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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.
By pamanderson1970...
Atlanta, GA
on March 23, 2013
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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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