Santa Fe Warm Corn Dip Recipe
A great blend of Southwest flavors make this a great dip with corn chips.
- 11 oz. can Mexican corn, drained
- 4.5 oz. can chopped green chilies, drained
- 1 cup shredded Monterey Jack cheese
- 2 Tbsp. grated Parmesan
- 1 cup mayonnaise
Preheat oven to 350°. Grease an 8 x 8 baking dish. Combine all ingredients and bake, uncovered, 20 minutes or until bubbly around the edges. Serve warm with chips. Tip: Lighten it up: use reduced fat mayonnaise instead.