Wanda’s Kitchen….Mexican Cheesy Corn Dip

Wanda's Kitchen is a weekly post dedicated to my Mom. She was a contibuting foods editor to our local newsapaper and to HomeLife Magazine. Mom went to be with the Lord on September 22, 2009.

Well this is it friends! 2010 is drawing to a close. I hope you have had a year filled with lots of love, joy and peace.

We never know what the next year holds for us but thankfully I know the one who does…….Jesus. Just saying His name brings me peace.

He and I have been trekking together for quite some time and I know I’ve let Him down more times than I care to admit but He is ALWAYS faithful and for that I am thankful.

Today, I want to share a quick and easy appetizer with you in case you need one for your New Year’s Eve festivities. A friend at church shared this with me and I fell in love with it.

This year we are going to bring the New Year in quietly, eating appetizers and toasting in the New Year with our Welch’s Sparkling White Grape Juice. That’s how I like it!

Mexican Cheesy Corn Dip

2 -11 0z. cans Mexicorn, drained

16 oz. Mayonaise

3 – 8 oz. bags Monterey Jack Cheese

1 1/4 cup shredded Parmesan cheese (I use the cheese in a bag)

4 oz. diced jalapenos, drained

Mix all the ingredients together and place in a casserole dish. I use an 11×7 dish. Bake in the oven at 350 degrees for 30 to 35 minutes. Serve with Fritos or Tortilla chips. It’s delicious!!

Food For Thought:

An optimist stays up until midnight to see the new year in.  A pessimist stays up to make sure the old year leaves.  ~Bill Vaughan

Have a safe and Happy New Year!!

Walking in His Grace,

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