I was watching The View last week when Trisha Yearwood debuted her new cookbook. She shared a few of her recipes and Whoopie's response to this Hot Corn Dip gave me pause. It is supposed to be, "Slap your mamma good!" I am excited to try it and thought I would share. (This recipe comes from The View's website.)
2 11-ounce cans Mexican corn, drained
2 4½-ounce cans chopped green chilies, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping
Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
In a medium bowl, mix the corn, chilies, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips."
I made this for Bobby last night. I substituted half of the mayo for cream cheese and used Southwest Corn instead of Mexican...we have an official new favorite.
ReplyDeleteSounds yummy! Might have to try it out at our first party in the new house ;-)
ReplyDeleteYou won't be sorry Tam!
ReplyDeleteOh dear...there goes the diet! I could eat chips and any kind of dip all day long. Breakfast, lunch, and dinner would all be savory little bites if I had my way.
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