Mexican Dip

Yield:  No data
Prep. Time:  10 minutes
Cooking time:  30 - 35 minutes

11 oz. can corn (drain well)
4 oz. jar of chopped pimento (drain well)  See Note 1
4 oz. can finely chopped jalapeno peppers (drain & rinse)  See Note 1 & Note 2
1 cup mayonnaise (light or fat free is OK)
1 cup shredded Monteray Jack cheese
½ cup shredded Parmesan cheese

Stir all above together & bake in shallow dish at 350F for approx. 35 minutes.

Note 1:  The first time I made this recipe it took me a while to find these ingredients.  This is where I found them in my neighbourhood Publix:

• Chopped (diced) pimento:                 with the olives

• Chopped (diced) jalapeno peppers:  with the Mexican food.

Note 2:  The peppers are very hot, so I only put 2 Tbsp.

Serve this dip with corn chips.  My favourites are corn chips with lime.

Source:  a friend
Calories:  no data

ENJOY!

Céline Longpré
2006