Hot Corn Dip.

I love entertaining and I never ever wait till the weekend to have fun. This corn dip is a cinch to whip up and makes a huge batch. I separated the corn dip into two different cute oven proof containers, for two different events. Tonight my sister Sheila and my niece Meghan are in town from Cincinnati . We will dip into to this yumminess and of corse dip into some Prosecco. Tomorrow I was invited to a summer Bocci Ball Party and I have to bring an appetizer. Don’t you think Corn Screams Summer? I do.

Hot out of the oven. Smells awesome and filled with melted cheese. Take a dip.

Mix all the ingredients up in one bowl. That easy.

Sheila and Meghan have been up in Sonoma visiting my parents, they just called and they are 20 minutes away. I am ready …..

Here is a close up of my napkins.  From me to you … Don’t wait for the weekend to have fun.  Here is my recipe.

Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping

Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.

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, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

Enjoy