Umami
Umami

Sarah’s Recipe Book

Hot Corn Dip

12 servings

servings

50 minutes

total time

Ingredients

Cooking spray or butter, to grease

Two 11-ounce cans Mexican corn, drained

Two 4.5-ounce cans chopped green chiles, drained

2 cups grated Monterey Jack cheese (about 8 ounces)

2/3 cup grated Parmesan

1 cup mayonnaise

Corn chips, for dipping

Directions

Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

Nutrition

Serving Size

-

Calories

290

Total Fat

25g

Saturated Fat

7g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

30mg

Sodium

520mg

Total Carbohydrate

10g

Dietary Fiber

2g

Total Sugars

1g

Protein

9g

12 servings

servings

50 minutes

total time
Start Cooking