Southwestern Corn Dip

I have a super easy, super yummy appetizer to share with you today. It uses mostly stuff from your pantry too, so it's great for last minute get togethers.

I originally got this recipe from the Barefoot Contessa. She found it in our local newspaper when she was visiting us one summer, and we've made it many, many, many times since then. We love it.

Here's what you need: Monterey Jack Cheese, mayonnaise, canned corn, shredded parmesan, 1 jalapeno pepper, diced green chiles, roasted red peppers, and sliced black olives.

First, spray a baking dish with cooking spray.

Then start draining the canned stuff and then dumping it all in the dish. I like to mix it all up in the baking dish, but you can do that in a bowl first if you want. I just hate doing dishes.

You don't need a ginormous jar of roasted red peppers like this, I just happened to have one this large. The Renaissance Woman tells me that you can find these at the dollar store.

This is what they look like.

Isn't it pretty?

From here, you just add the mayonnaise and the cheeses, mix it, smooth it down, then pop it in the oven.

It comes out looking like this. It's great with tortilla chips, but you can just eat it with a spoon if you are so inclined.

Enjoy!