Hot Corn Dip

Enjoy this corn dip recipe from Frisco Style Magazine

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 4 people

INGREDIENTS

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• rcooking spray or butter to grease dish

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• 2 (11 oz.) can(s) Mexican corn drained

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• 2 (4.5 oz.) can(s) chopped green chiles drained

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• 2 cup(s) grated Monterey Jack cheese

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• 2/3 cup(s) grated parmesan

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• 1 cup(s) mayonnaise

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• 5 ounce(s) cooked chorizo

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• 1/8 cup(s) cilantro chopped

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• rtortilla chips for dipping

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INSTRUCTIONS

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1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch casserole dish.

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2. In a medium bowl, mix the corn, chiles, cheeses, mayonnaise, cilantro and chorizo until fully combined.

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3. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes.

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4. Serve the dip warm from the oven with corn chips.

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