8ouncecanned diced green chiles(usually this is two 4-ounce cans)
½cupsour cream
1cupshredded monterey jack cheese
1 ½cupsshredded cheddar cheesedivided
8ouncescream cheesecubed
¼cupparmesan cheese
Fresh chopped cilantro and green onionsfor topping
Tortilla chips or other corn chipsfor serving
Instructions
Preheat oven to 350 °F (177 °C). Grease a medium-sized baking dish with nonstick spray.
Add corn, bacon, green chiles, sour cream, monterey jack cheese, 1 cup cheddar cheese, cream cheese, and parmesan cheese to the baking dish. Stir to combine. I used a fork to help incorporate the cream cheese into everything else.
Top with additional ½ cup cheddar cheese.
Bake for 45 minutes, or until thick and bubbly.
Top warm dip with chopped cilantro and green onions. Serve warm with tortilla chips.
Notes
You can use 2 cans of yellow corn if you can’t find white corn. However, I like the different colors and sweetness between the two.To make this vegetarian, you can leave out the bacon.The parmesan adds saltiness to the dip. However, you can taste and add salt to taste. Keep in mind that the chips you serve it with will also likely be salted.