Classic Mexican Street Corn Dip

CLASSIC MEXICAN STREET CORN DIP
2 (8-oz.) pkg. cream cheese, room temp
½ c. sour cream
2 T. minced garlic
Tabasco to taste
Juice of 1 lime
2 c. shredded pepper jack cheese, divided
2 (15-oz.) cans Mexicorn, drained
4 oz. crumbled feta cheese or Cojita cheese
2 fresh jalapenos, seeded and diced
¼ c. chopped red onion
½ c. chopped fresh cilantro or parsley

1. Preheat oven 350.
2. In blender or food processor, combine cream cheese, sour cream, garlic, Tabasco, lime juice and 1 c. of pepper jack cheese. Blend until fully combined.
3. Place the cream cheese mixture into a large bowl and add remaining Pepper jack cheese, corn, feta, jalapeno, red onion and cilantro. Stir to combine.
4. Pour mixture into baking dish. Sprinkle with more cheese if desired.
5. Bake for 15-20 minutes or until cheese is hot and bubbly.
6. Garnish with more cilantro, feta, etc., if desired. Serve with your favorite chips/crackers.