Dip!

This is Lynn's receipe for the Southwestern Corn Dip

1 can (15 oz) yellow corn kernels
1 can (2 1/4 oz) sliced black olives
1 can ( 4 Oz.) chopped green chiles
Approximately 2 tablespoons from - 1 can (4 oz.) hot jalapeno peppers chopped
2 jarred roasted red peppers
1 Cup shredded monterey jack or colby-jack cheese
1/2 C grated parmesan cheese
1 C. Mayo
Tortilla chips

Bake 350 for 30 minutes

Drain corn, olives, green chiles and jalapeno peppers. Use as much jalapeno peppers as you prefer ( I have used approx. 2 tablespoons). Finely dice roasted peppers and add to bowl. Add both cheeses and mayo. Stir well. Spray 2-quart baking dish lightly with vegetable spray. Place dip into dish and smooth top. Bake until top is bubbly, about 30 minutes.