Hot Chile, Corn And Cheese Dip - cooking recipe

Ingredients

1 c. mayonnaise
12 oz. Mexicorn, drained
1 (4 oz.) jar chopped pimentos, drained
1 c. shredded Monterey jack cheese
1/2 c. grated Parmesan cheese
2 Tbsp. sliced ripe olives
3 (4 oz.) cans chopped green chiles, drained

Preparation

Preheat oven to 325\u00b0.
Grease a 2-quart casserole.
In medium bowl, combine all ingredients except ripe olives.
Stir until well blended.
Spoon into casserole.
Bake for 25 to 30 minutes or until thoroughly heated.
Garnish with ripe olives.
Serve immediately with chips.
Makes 4 cups.