I got a great dip recipe from family that uses Ro*TEL.  Something in the Ro*TEL sets my system off so I’ve changed the recipe to use more organic ingredients.

1⅓ cups whole corn with red and green peppers, drained – Green Giant makes a 11 oz. version but the content or processing has something that upsets my system so I use the Safeway brand.  I imagine you could regular canned, fresh or frozen corn and with diced red and green peppers to get the necessary  amount.

1 cup diced tomatoes.  I buy a can of stewed sliced tomatoes, drain the liquid and dice the tomatoes but you could use a can of diced tomatoes and just use 1 cup.  Alternately, you could use the salsa of your choice.  Hmm . . . that might be better than diced toms.  I’ll have to try it.

Next is a can of diced chilies.  This is where you can choose how spicy the dip is.  If you use hot chilies, it’s gonna be spicy.  If you use mild chilies, you aren’t going to taste them.

You’ll also need ½ cup mayonnaise.  I use Canola Mayonnaise (can’t do soy).

You’ll need ½ cup fresh grated Parmesan and 1 cup grated Pepper Jack.

Drain everything really well.  The better you drain everything, the better the end result.  Mix all the veges and let them sit for a bit in a colander before mixing with the mayo and cheese for best result.  Dump the mix in a baking dish and bake for 45 minutes at 350°.

Serve the dip warm with tortilla chips.  I love the organic blue corn chips with flax seed.  Great fiber, great taste, great match!

Update – I used a can of Green Giant white corn with chipotle peppers and it’s the best batch I’ve made so far!  The processing on this Green Giant product seem to be okay.  Go figure.