Striped you say? Indeed. This is a variation on my fa-uh-mous hot corn dip. And by my famous hot corn dip I mean Trisha Yearwood’s that I get asked to bring to bunco over and over.
Now the stripes are born of necessity since I only had one skinny piece of each cheddar and pepper jack, these come in a Kraft variety pack that I love! Cover this hot dip with whatever cheese you’d like but the stripes do make it a little *festive* if I do say so.
Now usually my corn dip uses mexicorn, a nifty little invention that is just asking to be mixed up with real mayo (you wouldn’t use Miracle Whip would you? WOULD you?) and eaten on a Frito. But alas, sometimes we don’t have mexicorn and we have to satisfy our corn dip cravings. Enter an item I have never NOT had in my kitchen (do ya love a double negative? ) — Rotel Tomatoes. The basis for the old stand by Velveeta queso and my favorite ever white chicken chili, Rotel and football Saturdays are made for each other.
Now after all the ingredients below are mixed together you can get *fancy* and stripe some cheese on the top. It matters very little because as soon as the people you are watching the game with get ahold of the dip your stripes will be ruined and your effort scooped up on a corn chip and devoured.
Now bake that bad boy up in a hot oven and it will look like this:
Now I don’t want to tell you what to do but if I were you I’d scoop me some in a little bowl and hide out in a quiet room, check the football score on your phone just to make sure the dip isn’t eaten before you get a chance to get your corn chip in there.
Kinda like this. Go ahead, I won’t judge you.
1 can corn, drained
1 can Rotel, (tomatoes with green chiles) drained
2/3 cup real mayonnaise
1/2 block (4 oz) cream cheese
1/2 cup Parmesan grated
1 cup mozzarella cheese (or Monterey Jack)
Mix all that good stuff up and top with cheese stripes, or cheddar or nothing at all if you prefer. Bake at 375 until hot, bubbly and slightly browned. Serve with corn chips.