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

  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

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