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Hot Corn Dip (Trisha Yearwood)

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Rate this recipe 5/5 (3 Votes)
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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.

Details

Preparation

Step 1


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

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