Hot Corn Dip -- Megan Archibald

Hot Corn Dip

· 1 (15 ¼ oz.) can whole kernel corn, drained

· 2 (4 oz.) cans chopped green chilies, drained

· ½ C. chopped sweet red pepper

· 1 C. shredded Monterey Jack cheese

· 2 Tbsp. chopped jalapeno pepper

· 1 C. mayonnaise (not light or low fat)

· ½ C. grated Parmesan cheese

· 2 Tbsp. sliced olives

· Tortilla chips

In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and Jalapeno pepper. Stir in mayonnaise and parmesan cheese. Transfer to an ungreased 2 quart baking dish. Cover and bake @ 350 for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield: about 3 cups.