NANCY'S CORN DIP (E-mailed from Bill Samuels at Makers Mark bourbon)
2 c. Monterey Jack and Colby cheese mixture (comes packaged that way in the cheese section)
2 c. mayonnaise
1 c. fresh Parmesan
2 cans (11 oz. ea.) of Mexicorn (look in the vegetable section with the corn for a Mexican style corn)
1 can (2 oz.) jalapenos
Mix all corn dip ingredients together and bake at 350° for 40 minutes. Serve with Frito's Scoops.
Mexican Corn Dip recipe is published in our December, 2008 Menu Minder, Issue #302.