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Jalapeno, Corn and Okra Dip

Print Recipe
This delicious dip features Margaret Holmes perfectly seasoned Tomatoes, Okra & Corn!
Course Appetizer

Ingredients

  • 1 cup mayonnaise
  • 1 cup pepper jack cheese not processed, shredded
  • 1 14.5 oz. can Margaret Holmes Tomatoes, Okra and Corn, drained
  • 1/2 cup parmesan cheese shredded
  • 3 tbs. pickled jalapeno rings chopped
  • hot sauce to taste

Instructions

  • Preheat oven to 350°F.
  • Combine all ingredients together in a large mixing bowl.
  • Scoop mixture into a pie plate or other shallow dish that has been sprayed with non-stick spray.
  • Bake for 25 minutes or until browning and bubbly. Serve with corn chips.