i’m going to a party on friday and the guest of honor is a renowned wood turner from colorado and this unusual dip was in the nantucket paper a few weeks ago. i always enjoy the recipes printed there and have incorporated many in my business (before i retired and you don’t want to hear me on that subject again!). since the guest is from colorado, somehow (don’t know why) i decided tex-mexish is the way to go. here it is:
hot corn dip
2-11ounce cans mexican corn, drained
2-4.5 oz. cans chopped green chilies, drained
2 cups grated monterey jack cheese
3/4 cup grated parmesan cheese
1 cup mayo (i use hellmanns)
corn chips for dipping
1. preheat oven to 350 degrees. grease 9x13x2 inch dish.
2. in a medium bowl, mix the corn, chilies, cheeses and mayo
3. spread mixture in dish and bake uncovered for 30-40 minutes or til bubbly on edges.
4. serve warm with chips.
note: i might add some cayenne pepper depending on the heat factor! a pinch or two.