Trisha Yearwoods Hot Corn Dip

Happy New Year friends!!!! This is my first official recipe post for 2011. I'm sure everyone is a bit burnt out on sweets right now.I don't know about you but that seems like that's all I have been consuming over the holiday season.

Tonight I wanted to share to share a recipe for a yummy appetizer that I made for New Year's Eve. It's for a Hot Corn Dip that I found in Trisha Yearwoods second cookbook Home Cooking. I have been dying to make this dip ever since I bought Trisha's Cookbook back in April.

Well what better day to make it then on a holiday. I have to say our New Year's Eve was filled with all sorts of wonderful dip's, but by far this recipe was my favorite one.

I prepared this dip in my slow cooker instead of baking it in the oven. That way when it was finished I could just leave it in the crock pot on warm so everyone could snack on it all night.

My 11 year old daughter loves corn, so she thought this dip rocked. I have to say it was even better warmed up the second day. I cannot wait to cook my way through Trisha's beautiful cookbook. 

I have so many recipes in mind. Did you enjoy some delicious dishes New Year's Eve? I would love for you to tell me all about them in the comments section.

 

Trisha's Hot Corn Dip

Ingredients:
2 - (11 ounce) cans mexicorn, drained
2 - (4 1/2 ounce) cans chopped green chilies, drained
2 - cups grated monterey jack cheese (about 8 ounces)
3/4 - cup grated parmesan cheese
1 - cup mayonnaise (not miracle whip)
corn chips, for dipping (frito scroop or tostitos scoops)

Directions:
Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.

Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

Cook's Note: Once prepared this dip can be placed in a crock pot to keep warm. 

Recipe Source: Home Cooking

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