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Hot Corn Dip


 1 can (15-1/4 ounces) whole kernel corn

  2 cans (4 ounces each) chopped green chilis, drained

  1/2 cup chopped sweet red pepper

  1 cup (4 ounces) shredded Monterey Jack cheese

  2 tblsp chopped japelino pepper

1 cup mayonaise (light or low fat not recommended)

1/2 cup grated Parmesan cheese

2 tblsp sliced ripe olives

Tortilla chips

In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and japelino.  Stir in mayonaise and Parmesan cheese.  Transfer to an ungrease 2qt baking dish.  Cover and bake at 350 degrees F for 30 minutes or until heated through.  Sprinkle with olives.  Serve with Tortilla chips.  Yields about 3 cups.

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