HOT CORN DIP
Author: 
Recipe type: Appetizer
Prep: 
Cook: 
Total time: 
Serves: 12
 
This unique appy dip makes about 5 cups. Serve with your favourite tortilla chips!
Ingredients
  • Nonstick baking spray
  • 2 cans (each 11 oz/341 mL) whole-kernel corn with red and green bell peppers, drained (Canned corn with red and green bell peppers (such as Mexicorn) adds flavor and color, but if you prefer, you can substitute plain canned whole-kernel corn.)
  • 1 can (4 oz/113 mL) chopped mild green chiles
  • 1⁄4 cup drained chopped pickled jalapeños
  • 2 cups shredded Cheddar-Jack cheese
  • 3⁄4 cup freshly grated Parmesan cheese
  • 1 cup mayonnaise
Instructions
  1. Spray one slow cooker stoneware with baking spray.
  2. In a medium bowl, combine corn, green chiles and jalapeños. Stir in Cheddar-Jack, Parmesan and mayonnaise. Transfer to prepared stoneware.
  3. Cover and cook on High for 11⁄2 to 2 hours, stirring once every hour, until cheese is melted. Turn to Warm for serving.
Notes
Make Ahead: Prepare dip through step 2, cover and refrigerate overnight. Cook as directed.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/05/mothers-day-party-plan-cookbook-review/