HOT CHEESY CORN DIP
This HOT CHEESY CORN DIP is a creamy
INGREDIENTS:
8 ounces cream cheese at room temperature
1 cup mayonnaise
⅓ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon chili powder
2 cans 15.25 ounces each corn, drained ( about 3 + ½ – 4 cups)
1 can 11 ounces Ro-tel diced tomatoes & green chiles, drained
1 + ½ cups shredded sharp cheddar cheese
1 + ½ cups shredded monterey jack cheese
2 chopped green onions for garnish
DIRECTIONS:
Preheat the oven to 350 degrees F. Butter a 9×13-inch baking or casserole dish.
In a large bowl whisk together the cream cheese, mayonnaise, Parmesan, garlic powder and chili powder.
Add the corn, Ro-tel and both cheeses – holding back a handful to scatter over top.
Stir well and spread out evenly in the pan. Sprinkle the handful of cheese over the top.
Bake 28 – 35 minutes until bubbly around the edges …
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