Tuesday, May 4, 2010

Mexican Corn Dip

I haven't blogged in quite a while, what can I say? I've been too busy (or lazy) I guess but I did try a new recipe last week that begs to be shared. We had a little 'get together' with friends last week up at the lake and I brought this dip and it was a massive hit with the group. I take no credit for it, I just followed the directions and it turned out right. The credit should actually go to Trisha Yearwood for the recipe as I found it on her website (along with several others that I have yet to try, but plan on trying). Wow, was it good! The recipe states to serve with corn chips, so I bought Fritos. Next time, I will buy Frito 'Scoops' as this is a very substantial dip and needs more that just a regular Frito to do it justice. Maybe those Tostito Scoops would work too, but being a Fritophile, I will probably just stick with the Fritos.

Mexican Corn Dip

2 11-Ounce Cans Mexican Corn, Drained
2 4½-Ounce Cans Chopped Green Chiles, Drained
2 Cups Grated Monterey Jack Cheese (8 Ounces)
¾ Cup Grated Parmesan Cheese
1 Cup Mayonnaise (The Real Stuff - Not Light or Fat Free)
Corn Chips

Preheat the oven to 350°F. Grease a 9 × 13 × 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, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

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