Hey, Lexington County. Get ready! Each week I will be sharing a recipe with you.
This recipe was given to me at a shower in 1971 (that really dates me) in Glennville, Ga. Glennville is the largest producer of Vidalia onions in the world – it says so right on the water tower.
I changed the recipe for keto dieters or vegetarians by removing the corn and adding celery and Vidalia onion. To make the original recipe, use the corn and leave out the onion and celery. For keto, leave out the corn and use all the rest of the ingredients. Or, splurge and use all ingredients.

Hot Corn Dip

1    can corn, drained
2    small cans chilies
1    small can jalapenos
1    small can chopped black olives
1    cup diced celery
1    cup diced Vidalia onion
1    cup mayonnaise
1    cup Monterrey Jack cheese, shredded
1    cup shredded mozzarella cheese
½    cup grated Parmesan cheese

Mix all ingredients together, pour in baking pan and bake at 350º for 30 to 40 minutes. Serve with chips.