"Like Crack" Mexican Corn Dip - By Diana's Mama

This dip is actually credited to one of my really good friends from home's mother. From good ol' Statesville, NC (smalll smalll town on the outskirts of Charlotte, NC where I'm from)

Although semi-unhealthy, a definite winner for party dips and usually always one of the first things to disappear! ALSO VERY EASY TO MAKE, mix and bake.

Ingredients:

• 1 (11oz) can of Mexican corn ("mexicorn"), drained
• 1 (4oz) jar chopped pimento, drained
• 2 oz jalapeno peppers or green chilies, finely chopped (i use more and definitely use jalapenos if you like a 'lil kick, unless you can find the HOT green chilies)
• 1 cup shredded monterey chesse (i use colby jack or a mix)
• 1/2 cup parmesan cheese, grated
• 1 cup mayonnaise (i use light)

Recipe:

1. Mix and place in shallow baking dish. (I usually cover the top of with cheese as well so that there's a melted cheese shell on top)
   
2. Bake at 350 degrees for 30 minutes (or until cheese is melted).
   
3. Serve with tortilla chips.