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Tuesday, January 15, 2013

Trish Yearwood's Hot Corn Dip


I  have made this many times but have never posted it here.  I LOVE Trisha Yearwood - her music, her personality and her recipes.  She just seems like someone you would like to be friends with.  I was so happy when she started having her own cooking show on the Food Network.

One of the first recipes of her's that I tried was Hot Corn Dip.  It is soooooo delicious.  I could (actually I have) had it for dinner - just the corn dip and chip.

You must make this for game day - the Superbowl is coming up soon and it would be perfect for snack on during the game.



Trisha Yearwood's Hot Corn Dip

Ingredients
  • 2 (11 ounce) cans of Mexicorn/Fiesta Corn, drained
  • 2 (7 ounce) cans of chopped green chiles, drained
  • 2 tablespoons of chopped, pickled jalapeno
  • 2 cups grated Monterey Jack cheese
  • 2/3 cup of grated Parmesan cheese
  • 1 cup of mayonnaise
Instructions

Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch deep baking dish.

Place everything in the baking dish and mix together carefully (if you don't have a deep casserole dish, mix in a bowl and then transfer to the baking dish).




Bake uncovered at 350 for 30 to 40 minutes, or until bubbly around the edges.  Serve warm with the corn chips (I like Tostitos Scoops with it). Watch it quickly disappear !

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2 comments:

  1. Made this corn dip over the holidays and it was a huge hit. Substituted sour cream and cream cheese for mayo. Will make this again.

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    Replies
    1. Thanks for stopping by and commenting - I haven't tried it with sour cream but that sounds really good - I will try that next time.

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