Creamy Cheesy Hot Corn Dip

I love to serve snacks to my guests that are  a little unique. Well, this corn dip is not only unique but also so delicious! It's warm, creamy, cheesy, corn goodness in every bite!  And it also has a slight amount of spiciness. My guests loved this one, so now I'm sharing it here!


I found this recipe on GroupRecipes,com posted by a member known as Minitindel. She has so many tasty recipes posted on that cooking site, so go take a peek.

Hot Corn Dip

INGREDIENTS:
15 oz. can whole kernel corn-drained
2 cans (4 oz. ea.) chopped green chilies-drained
1/2 cup jarred sweet red peppers-chopped fine
1 cup (4oz.) shredded Monterey Jack cheese
2 Tbls. fresh minced jalapeno peppers, no seeds (can use jarred pickled jalapeno rings instead) 
1 cup mayonnaise
1/2 cup grated parmesan cheese
2 Tbls. sliced black olives
tortilla chips for dipping

DIRECTIONS:
1. In a large bowl, combine the drained corn, drained chilies, chopped sweet red peppers, shredded Monterey Jack cheese and minced jalapeno.

2.Then stir in mayonnaise and Parmesan cheese.

3. Transfer the corn mixture to an ungreased 2-qt. baking dish.

4. Cover and bake at 350° for 30 minutes or until heated through. Top with sliced olives.

5. Serve warm with tortilla chips.

Makes about 3 cups of dip.