Post by JJ Judkins on Nov 3, 2010 11:53:09 GMT -6
* Exported from MasterCook *
Hot Corn Dip
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheese Dips
Tex-Mex Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole kernel corn -- (16 oz.) drained
2 cans chopped green chilies -- (4 oz. each) drained
1/2 c. chopped red bell pepper
1 c. shredded Monterey Jack cheese -- (4 oz.)
2 Tbsp. chopped jalapeno pepper
1 c. mayonnaise
1/2 c. grated Parmesan cheese
2 Tbsp sliced ripe olives
Tortilla chips
In a bowl, combine corn, chilies, red bell pepper, Monterey Jack cheese and
jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased
2-quart baking dish. Cover and bake at 350 degrees for 30 minutes or until
heated through. Sprinkle with olives and serve with tortilla chips.
NOTE: Lite or low-fat mayonnaise is NOT recommended for this recipe.
S(Imported to Master Cook by JJ):
""
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2205 Calories; 233g Fat (90.5% calories from fat); 47g Protein; 8g Carbohydrate; 2g Dietary Fiber; 209mg Cholesterol; 2603mg Sodium. Exchanges: 6 Lean Meat; 1 Vegetable; 21 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Hot Corn Dip
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheese Dips
Tex-Mex Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole kernel corn -- (16 oz.) drained
2 cans chopped green chilies -- (4 oz. each) drained
1/2 c. chopped red bell pepper
1 c. shredded Monterey Jack cheese -- (4 oz.)
2 Tbsp. chopped jalapeno pepper
1 c. mayonnaise
1/2 c. grated Parmesan cheese
2 Tbsp sliced ripe olives
Tortilla chips
In a bowl, combine corn, chilies, red bell pepper, Monterey Jack cheese and
jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased
2-quart baking dish. Cover and bake at 350 degrees for 30 minutes or until
heated through. Sprinkle with olives and serve with tortilla chips.
NOTE: Lite or low-fat mayonnaise is NOT recommended for this recipe.
S(Imported to Master Cook by JJ):
""
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2205 Calories; 233g Fat (90.5% calories from fat); 47g Protein; 8g Carbohydrate; 2g Dietary Fiber; 209mg Cholesterol; 2603mg Sodium. Exchanges: 6 Lean Meat; 1 Vegetable; 21 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0