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Saturday, December 22, 2012

Cheesy Corn Dip

I have been looking for a new hot dip appetizer for most of the year. While I love my Vidalia onion dip and my artichoke dip, it was time for something new to be added to the repertoire.

This particular dip is filled with corn flavor with just a hint of spice and and plenty of cheesy goodness.

  • Cheesy Corn Dip

    Cooking spray or butter, to grease

    Two 11-ounce cans corn, drained

    One 10-ounce can of Ro-Tel diced tomatoes green chilies

    3 cups grated Monterey Pepper Jack or Cheddar cheese (or a combination thereof)

    1 cup mayonnaise

    Corn chips, for dipping

    Preheat the oven to 350 degrees F. 
    Grease a 9 X 13 X 2-inch casserole dish or a couple of aluminum pie pans.*
    In a medium bowl, mix the corn, Ro-tel, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 40 to 60 minutes. Serve the dip warm from the oven with chips.
    * Fill two pie pans and freeze the other before baking for later use.

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