- 1 (15.25 ounce) can whole kernel sweet corn, drained
- 2 (4 ounce) cans chopped green chilies, drained
- 1 cup shredded Monterey Jack cheese
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 (4 ounce) can chopped olives
- Preheat oven to 350 degrees F (175 degrees C).
- Mix corn, green chilies, Monterey Jack cheese, mayonnaise, and Parmesan cheese in a 2-quart baking dish.
- Bake in preheated oven until the cheese is melted and the dip is hot in the center, about 30 minutes. Top with olives to serve.
04/30/2018
recipepes.com
Hot Green Chile Corn Dip, recipe
PT15M
PT1H
5
455 calories