Hot Corn Dip

If you're having a New Year's Day party and are looking for an appetizer, this one might be a nice addition to the table.

Hot Corn Dip

Adapted from Trisha Yearwood recipe

            Cooking spray to grease

1          11-ounce can Mexican corn w/black beans, drained

1/2       green pepper, small dice

2          green onions, diced

1          cup vegan cheese (we mixed cheddar Daiya and vegan Trader Joes' mozzarella )

1/4       cup soy parmesan cheese

1/2       cup vegan mayonnaise

            chilli powder (to taste)

            hot sauce (optional)

Preheat the oven to 350 degrees.  Grease casserole dish.

In a medium bowl, mix all ingredients together.  Spread mixture into prepared casserole dish and bake uncovered until bubbly around the edges.  Approximately 20 minutes.  Serve dip warm with corn chips.