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:<\/p>\n
hot corn dip<\/p>\n
2-11ounce cans mexican corn, drained<\/p>\n
2-4.5 oz. cans chopped green chilies, drained<\/p>\n
2 cups grated monterey jack cheese<\/p>\n
3\/4 cup grated parmesan cheese<\/p>\n
1 cup mayo (i use hellmanns)<\/p>\n
corn chips for dipping<\/p>\n
1. preheat oven to 350 degrees. grease 9x13x2 inch dish.<\/p>\n
2. in a medium bowl, mix the corn, chilies, cheeses and mayo<\/p>\n
3. spread mixture in dish and bake uncovered for 30-40 minutes or til bubbly on edges.<\/p>\n
4. serve warm with chips.<\/p>\n
note: i might add some cayenne pepper depending on the heat factor! a pinch or two.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":176,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"\r\n