FIESTA CORN DIP

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY’S FIESTA CORN DIP!  FOOTBALL SEASON IS HERE
…TRY THIS ONE OUT!!!!

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FIESTA CORN DIP:

Ingredients:
8 ounces Monterey Jack cheese, shredded
3 cups frozen corn, defrosted
2 cups Hellman’s mayonnaise 

1/4 cup chopped green chiles (small can), drained
1/2 cup roasted red bell peppers, minced
1 cup grated Parmesan cheese                                                                          

Directions:
Preheat oven to 375º. Mix all ingredients together. Spread evenly in casserole dish and bake 45-60 minutes till top is golden. Serve with tortilla chips.



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Comments

    • SkippyMom says

      You can absolutely use Dukes. :) It’s better than Hellman’s anyway – just don’t use Miracle Whip or anything like that.

  1. says

    Dukes is a southern mayo. I would stick with the Hellman’s as the it would produce a different taste or better yet experiment with each and choose what you like better. Going to use this dip for movie night tomorrow. Thanks for all the great recipes.

  2. Laura Pollard says

    I made this dip with plain Greek yogurt instead of mayo and with 1 cup roasted red pepper (by accident) and it was amazing! Thank you for the great recipe! It was definitely a hit!

  3. Liz says

    I made this last night. It was so greasy. Lots of oil floated to the top after it was baked. Did anyone else have that issue?

      • Liz says

        Monterey jack cheese from Aldi and parmesan cheese from BJ’s. I was taking to a party so I used a whole bunch of paper towels and blotted it off. It still seeped but wasn’t as gross looking. It tasted good though. I brought the leftover home and put it in a colander and it still dripped oil. I can’t believe nobody had that issue.

    • Rhonda says

      I had the same thing happen, and drained it but it still tasted good. I’m thinking it could have been the brand, I used blue plate instead of hellmans

  4. Sharon Davis says

    This dip was so greasy after baking it I threw it in the garbage. Could not serve it to my guests as it was floating in grease! Waste of time and money – sorry!

      • Sharon Davis says

        I used Kraft Monterey Jack and Parmesan Reggiano. I think the richness of the cheeses and the Hellmans mayo is the problem. They are all too rich and when heated the dip separates and becomes an oily mess. Maybe it would gave been better to use sour cream or yogurt instead of the mayo. I should have read the reviews first because many others have had this same problem.

  5. says

    Whenever you make something like this that requires shredded cheese– always buy a block of cheese and shred it yourself. I’ve read from several recipes that the bags of shredded cheese do this to recipes– it has added flour and oil so the cheese doesn’t stick together in the bag and I guess that’s the problem when its melted in dips.
    I made a jalapeno popper dip & chicken hot wing dip the first time and used bagged shredded cheese & same grease on top happened. Now whenever I make hot dips that require shredded cheese– I shred it myself from on block of cheese and haven’t had a problem since with grease on top!

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