I made this dip for a potluck recently and it seemed
to be a hit. I got the recipe from Trisha Yearwood's
cooking show on Food Network, but after reading
some of the reviews I changed it up a bit. This is
how I made it:
2 cans Mexican corn- drained
1 sm can diced chilies, drained
1 can Ro-tel tomatoes, drained
3/4 cup light mayo
2/3 cup parmesan cheese
8 oz grated monterey jack cheese
Mix together and put into a greased 9x13 pan
bake 40 mins at 350
Serve with tortilla chips
