This dip is fast and so good. Your friends will be saying, "How does she do it? Knit and sew all day then produce such tasty meals and snacks?"
Mexi Corn Dip
1 can Mexi Corn
1 can chopped green chilies
1 cup Mayonnaise
1 cup grated Pepper Jack Cheese ( if you are bothered by acid reflux, use regular Jack cheese)
1/2 cup Parmesan Cheese
Mix and turn into small prepared casserole dish. Bake at 350 degrees for 20 minutes or until bubbly and a little brown on top. Serve with your favorite chips for dipping.
This is yummy and fast.
In the time it took me to type this, check the recipe for accuracy and post it, Joan probably knitted a sweater or made a purse. I'm telling you she's a power worker.