Hot Corn Dip

• portions: 12 servings
• temps total: 50 minutes

Ingrédients

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

Instructions

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

• Calories: 290
• Lipides Totaux: 25g
• Lipides Saturés: 7g
• Cholestérol: 30mg
• Sodium: 520mg
• Glucides Totaux: 10g
• Fibres Diététiques: 2g
• Sucres Totaux: 1g
• Protéines: 9g