Ingredients
16 ounces (2 blocks) cream cheese, softened
1/2 cup sour cream
2 cloves garlic minced
2 tablespoons The Generals Hot Sauce (Danger Close) or your favorite wing sauce sold in store
1tablespoon fresh lime juice
1 tablespoon Buona Cucina Jalapeno White Balsamic
2 teaspoons Buona Cucina Smoked Sweet Paprika
1 ½ cups shredded pepper jack cheese divided
1 ½ cups sharp cheddar cheese
30 ounces canned Mexican corn, fully drained, and rinsed (2 cans)
½ teaspoon salt
4 ounces feta cheese (or Cotija 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
Directions
Preheat oven to 350F
Beat cream cheese, sour cream, garlic, hot sauce, lime juice, and 1cup of the shredded pepper jack and 1 cup sharp cheddar cheeses. Blend until fully combined.
Scoop the cream cheese mixture into a large bowl and add the corn, feta or Cotija whatever you chose use Jalapeno pepper, onion, salt, smoked paprika, and cilantro. Stir to combine.
Pour mixture into a prepared baking dish. Sprinkle with the rest of the pepper jack and sharp cheddar cheeses.
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!