hot corn dip

hot corn dip

I made this dip recently for “Girls’ Night In.” Every now and then a group of my girlfriends and I get together and watch our favorite television show, or watch chick flicks—insert your favorite movie here. My favorite tearjerker chick flicks are Steel Magnolias, Return to Me, and Message in a Bottle. We keep this dip warming in a slow cooker and snack on it all evening. Corn chips make this dip divine!
SERVES 12

2 11-ounce cans Mexican corn, drained
2 4½-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.
Transfer the garlic into a blender and chop coarsely. Add the beans, salt, cayenne pepper, and cumin. Process in the blender, adding the reserved water a little at a time until smooth. (You may not need to add all of the water.) Add the olive oil, lime juice, and cilantro. Pulse to combine. Use pita chips for dipping