You would think a dip with the name "corn" in it would possibly be healthy...but not this one. This is a nice dip to try if you are looking for something different.
From Taste of Home
1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (4 ounces each) chopped green chilies, drained
1/2 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons chopped jalapeno pepper
1 cup mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives (I omitted)
DIRECTIONSIn a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield: about 3 cups.
Recipe Rewind: Broccoli Salad and Oreo Fudge Bars