This dip is a hit! It is always completely gobbled up. Not fat free by any means, but great for parties!
CORN DIP
1 1/2 TO 2 CUPS PEPPER JACK CHEESE
1 CUP PARMESAN CHEESE
1 CUP MAYO
1 CAN MEXICORN, DRAINED
CORN CHIPS (SCOOPS)
Mix all and cook at 325 to 350 degrees (depending on oven) for 20-25 minutes. (Should be golden brown on top).
TIP: Can be made a day ahead and cooked before serving. Best to bake in a glass pie pan. Also, recipe says you can add 1 small can jalapeno peppers, chopped, if desired. I never do.
Enjoy!
Friday, June 3, 2011
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