The Return of Quilter’s Recipes!

16 02 2010

After a lengthy hiatus, at last, the quilter’s recipes returns to the ChiliQuiltes blog! Today, the recipe is one that I literally just made…I found it to be delicious and was originally published in our community newsletter by Julie Hudgins.  I think it would be perfect for any gathering, especially if your tastes lean toward Mexican cuisine.

Baked Southwestern Dip

15 oz can yellow corn kernels, drained
1/3 cup grated Parmesan cheese
2-1/4 oz can sliced black olives, drained
1 cup mayonaise
4 oz can of green chilies, drained
Pam Spray
2 jars of roasted red peppers, dained
Tortilla Chips
1 cup  shredded Monterey Jack or Colby Cheese (I used a Mexican blend)
Optional: 1 medium fresh jalapeno pepper or 2 T chopped

Preheat the oven to 350 degrees. Combine drained corn, olives, and green chilies in a medium bowl. Finely dice roasted red peppers and add to bowl. Add both cheeses and mayonnaise. Stir well. Spray a baking dish lightly with Pam. Place dip into the dish and smooth the top. Bake until bubbly, approximately 20-30 minutes. Serve with tortilla chips.

Enjoy!

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