Finger food galore – kick off your football-filled weekend with this quick and easy gameday recipe.
Hot Corn Dip
Monette Carr – Garland, Texas
1st Place – Party Foods, 2012
2 – (11-oz.) cans Mexicorn, drained
2 – (4 1/2-oz.) cans chopped green chilies, drained
2 c. (8 oz.) grated Monterey Jack cheese
3/4 c. grated Parmesan cheese
1 c. mayonnaise, (NOT Miracle Whip)
Preheat oven to 350º. Grease 9x 13 casserole dish. In medium bowl, mix corn, chilies, cheeses and mayonnaise until combined. Spread mixture in prepared casserole dish and bake uncovered for 30-40 minutes or until bubbly around edges.
Serve dip warm with corn or tortilla chips.
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