Hot Corn Dip

Name: Hot Corn Dip
Cuisine: American, Mexican, Latin American
Ingredients: 1 can (15 1/4 oz) whole kernel corn, drained; 2 cans (4oz) chopped green chilies, drained; 1/2 cup chopped roasted sweet red pepper; 1cup shredded Monterey Jack cheese; 2 tablespoons chopped jalapeño pepper; 1 cup Mayonnaise; 1/2 cup grated Parmigiana cheese

1 step

Dip

Updated at: Sun, 22 Dec 2024 22:29:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2395.1 kcal (120%)

Total Fat220.7 g (315%)

Carbs69 g (27%)

Sugars19.6 g (22%)

Protein51.6 g (103%)

Sodium3648.7 mg (182%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 x 15.25 ozcan whole kernel corn

drained

2 x 4 ozcans chopped green chilies

drained

½ cuproasted sweet red pepper

chopped

1 cupshredded Monterey Jack cheese

2 tablespoonsjalapeño pepper

chopped

1 cupmayonnaise

½ cupParmigiana cheese

grated

Instructions

Step 1

In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeño. Stir in mayonnaise and Parmesan cheese. Transfer to an un-greased 2quart baking dish. Cover and bake at 350 degrees for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips.

Notes

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