Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a hot dip that I get rave reviews on! It's so easy to make and everyone who tastes it always asks for the recipe. I originally found the recipe in the newspaper but I changed it, and I like it best this way.

Ingredients Nutrition

  • 1 (15 ounce) can mexicorn, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 medium jalapeno pepper, chopped and seeded
  • 2 cups shredded taco cheese
  • 12 cup grated parmesan cheese
  • 1 cup mayonnaise
  • 1 (4 ounce) canchopped green chilies

Directions

  1. Mix and bake at 350 degrees for about 30 minutes or until warm.
  2. Serve with Taco Chips.

Reviews

(1)
Most Helpful

Now here's an unusual dip & a nice addition to any 'dip & dipper' buffet! I was a little unsure of it at first, but it was definitely a hit & IS certainly a keeper! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Sydney Mike April 20, 2008

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