Hot Corn Dip

• servings: 12 servings
• total time: 50 minutes

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

• Calories: 290
• Total Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 520mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Total Sugars: 1g
• Protein: 9g