Hot Corn Dip | Recipe Finder

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12servings

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids
Vitamins	B₂, B₃, B₉, B₁₂, E
Minerals	Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

2 11-ounce cans Mexican corn, drained
2 4 1/2-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
3/4 cup grated Parmesan cheese
1 cup mayonnaise Corn chips, for

Instructions Jump to Ingredients ↑

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

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