Hot Chile Cheese Corn Dip

~SarahBeth~'s Note:

This is a little different from other corn dips posted here. And this is the best one I have found. It comes from Anne Byrn's "What Can I Bring?" cookbook! Serve with tortilla chips or fritos scoops! Enjoy!

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6-8

Yield: 1.0 casserole

• 1 (15 ounce) can corn, drained
• 1 (2 1/4 ounce) can of sliced black olives, drained
• 1 (4 ounce) can chopped green chilies, drained
• 1 jalapeno pepper, seeded and deveined and finely chopped
• 1 (2 ounce) jar chopped pimiento, drained
• 1/2 cup grated parmesan cheese
• 1 cup monterey jack cheese, shredded or 1 cup cheddar cheese, blend shredded
• 1 cup mayonnaise
• 1/2 teaspoon ground cumin

Directions:

1. Pre heat oven to 350°F.
2. In a large mixing bowl combine all ingredients until well combined.
3. Spoon into a 1 quart glass casserole dish
4. Bake for 28-32 minutes until dip is hot bubbly and slightly browning on the top.
5. Serve warm with chips.

Reviews

[Starrynews]

Tasty dip! There is a nice little kick from the jalapenos that really balances out the sweetness from the corn. I used fat free mayo and a 4 cheese blend that included jack and cheddar. Thanks for sharing!