I recently went to a party and had a variation of this dip. I asked for the recipe and it was identical to Trisha Yearwood’s recipe. I decided to put my on spin on it. It’s good.
2 11-ounce cans of Mexican corn, drained
2 4-ounce cans of green chiles, drained
1 4-ounce jar of chopped pimentos, drained
1/4 cup of finely chopped onion
1 jalapeño, finely diced (optional)
2/3 cup of grated Parmesan cheese
1 1/2 cups of Monterey Jack cheese, grated
1 cup of Mexican cheese shreds
1 cup of mayonnaise
Corn chips for dipping
Preheat oven to 350 degrees. Combine all ingredients in a bowl except for the chips. Spread evenly into a 13 x 9 pan. Bake for 35 minutes. Serve hot from the oven with corn chips.
Adapted from Trisha Yearwood.