Hot Corn Dip (Trisha Yearwood)

By Connie

Ingredients

• 2 11-oz. cans Mexican corn, drained
• 2 4 1/2 oz. cans chopped green chilies, drained
• 2 c. grated Monterey Jack cheese (about 8 oz.)
• 3/4 c. grated Parmesan cheese
• 1 c. mayonnaise
• Corn chips, for dipping
• Preheat oven to 350 degrees. Grease a 9x13x2 inch casserole dish.

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9x13x2 inch casserole dish.