Mexican Street Corn Dip Recipe – Hot Corn Dip

16 ounces 2 blocks low fat cream cheese, softened
▢1/2 cup sour cream
▢2 cloves garlic minced
▢2 tablespoons franks redhot sauce or your favorite wing sauce
▢2 tablespoons juice from one lime
▢2 cups shredded pepper jack cheese divided
▢30 ounces canned corn, fully drained and rinsed (2 cans)
▢4 ounces low fat feta cheese (or Cojita Cheese, crumbled)
▢1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
▢2 tablespoons red onion chopped
▢1/2 cup fresh cilantro chopped
▢Your favorite chips for dipping

Instructions:
Preheat oven to 350F
In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Serve with chips and enjoy!