MEXICAN CORN DIP

By pat1908

Ingredients

• 1 1 1 can Mexican Corn (Green Giant) – drained
• 1 1 1 can Mexican Corn (Green Giant) – drained
• 1 1 1 can Mexican Corn (Green Giant) – drained
• 1 1 can 1 small can diced green chilies drained
• 1 1 can 1 small can diced green chilies drained
• 1 1 can 1 small can diced green chilies drained
• 1/2 1/2 1/2 cup mayonnaise
• 1/2 1/2 1/2 cup mayonnaise
• 1/2 1/2 1/2 cup mayonnaise
• 1/2 1/2 1/2 cup fine grated parmesan cheese
• 1/2 1/2 1/2 cup fine grated parmesan cheese
• 1/2 1/2 1/2 cup fine grated parmesan cheese
• 1 1 1 cup grated Monterey jack cheese
• 1 1 1 cup grated Monterey jack cheese
• 1 1 1 cup grated Monterey jack cheese
• Dash Dash of pepper
• Dash Dash of pepper
• Dash Dash of pepper
• 350 20 ingredients together until well blended. Pour into casserole or oven proof dish. Bake at 350 degrees for about 20 minutes.
• 350 20 ingredients together until well blended. Pour into casserole or oven proof dish. Bake at 350 degrees for about 20 minutes.
• 350 20 ingredients together until well blended. Pour into casserole or oven proof dish. Bake at 350 degrees for about 20 minutes.
• 30 casserole has been refrigerated, bake for 30 minutes.
• 30 casserole has been refrigerated, bake for 30 minutes.
• 30 casserole has been refrigerated, bake for 30 minutes.

Preparation

Step 1

Mix all ingredients together until well blended. Pour into casserole or oven proof dish. Bake at 350 degrees for about 20 minutes.
If casserole has been refrigerated, bake for 30 minutes.