This particular dip is filled with corn flavor with just a hint of spice and and plenty of cheesy goodness.
Cheesy Corn DipCooking spray or butter, to greaseTwo 11-ounce cans corn, drainedOne 10-ounce can of Ro-Tel diced tomatoes green chilies3 cups grated Monterey Pepper Jack or Cheddar cheese (or a combination thereof)1 cup mayonnaiseCorn chips, for dippingPreheat 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.