Masthead header

    Spicy Corn Dip

    By: Alexandra Lotzgeselle

    Full disclosure: this recipe is neither healthy, nor nutritious. However, it is REALLY, FREAKING, DELICIOUS! My husband got this recipe from his mom, and it is requested that we bring it to most potlucks, parties, or gatherings of any sort. It has a limited number of ingredients which makes it extremely easy. If you have a can opener, you’ll be able to make this without any issues. You could also make it ahead of time and just bake it before it is ready to be served. I urge you not to judge this recipe based on the ingredients, but definitely give it a try and I guarantee you’ll be hooked!

    Ingredients:
    -2 cups of cheddar Jack
    -1 small can of chopped jalapeños (we prefer our food spicy, so we double this amount)
    -4 small cans of Mexican Corn
    -1 cup of shredded Parmesan cheese
    -1 cup of mayo

    Directions:

    In a large bowl, mix the drained jalepeños, drained Mexican corn, and mayo. Once well mixed, add in the cheddar jack, and half the Parmesan cheese. Once everything is well mixed, pour the contents of the bowl into a baking dish. Top with the remaining Parmesan cheese and marvel at your culinary masterpiece. Bake at 350 degrees for 30-40 minutes, or until you get a golden crust on top. Serve with Fritos (normally 2 large bags will cut it) and/or sliced French bread. Enjoy!

    Pin ItPin ItPin ItPin ItPin It

    facebook this post Email to a Friend Tweet this Post  Subscribe to Blog

    Your email is never published or shared. Required fields are marked *

    *

    *