Sunday, April 18, 2010
Hot Dippity-Dip ...
Country music star Trisha Yearwood has been making the TV talk show rounds, promoting her new cookbook. I caught her on The View recently, where she brought this dip for the ladies to sample. They raved about it and gobbled it up. Since it sounded good to me and since I'm always looking for something new, I tried it. It was a winner and I'll definitely make it again! Next time, I think I'll add sliced green onion, crumbled bacon and red pepper flakes for a little kick. The above is a picture of how it looked right before I baked it. I fancied up the top with stripes of parsley flakes and paprika.
Hot Corn Dip
2 - 11 ounce cans Mexican corn, drained
2 - 4½ ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, or Triscuit crackers for dipping
Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish. I used a smaller 2 quart Corning casserole dish and it was fine.
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, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with crackers or corn chips.