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    Hot Corn Dip

    Corn Dip

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    • Christine Weaver

      Hot Corn Dip by Trisha Yearwood - made with Mexicorn, green chilies, jalapenos, Monterey Jack and Parmesan cheeses, and red pepper flakes, is terrific served with corn chips or tortilla chips.

    • Jozie Coy

      Trisha Yearwoods Hot Corn Dip...made with Mexicorn, green chillies, jalapenos, monterey jack & parmesan cheeses, and red pepper flakes...served with tortilla chips.

    • L Beaman

      Deep South Dish: Hot Corn Dip recipe by Trisha Yearwood - made it for 2014 Superbowl

    • Dollie Shankle

      Hot Corn Dip from Trisha Yearwood Recipe: Hot Corn Dip ©From the Kitchen of Deep South Dish Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings Ingredients 2 (11 ounce) cans of Mexicorn/Fiesta Corn, drained 2 (7 ounce) cans of chopped green chiles, drained 2 tablespoons of chopped, pickled jalapeno 2 cups grated Monterey Jack cheese 2/3 cup of grated Parmesan cheese 1 cup of mayonnaise 1 teaspoon of dried red pepper flakes, or to taste, optional Corn chips, for dipping Instructions Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch baking dish. Mix together everything but the corn chips in a large bowl. Transfer to prepared baking dish and bake, uncovered at 350 degrees F for 30 to 40 minutes, or until bubbly around the edges. Serve warm with the corn chips. Can also transfer to a 4 quart crockpot and cook covered on high for about an hour, or on low until warmed through and bubbly. Hold over low to keep warm. ~Cook's Notes~ You can halve this recipe and bake in a 9 x 9 inch baking dish or deep dish pie plate as pictured. I gave up on halving it myself. Source: PRINT THIS Requires Adobe Reader - download it free! ©Deep South Dish

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