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8 oz. cream cheese, softened
1/3 c. sour cream
1/4 c. mayonnaise
Juice of 1 lime
1 tsp. chili powder
2 cloves garlic, minced
1 jalapeño, minced
2 15-oz. cans corn, drained
1 1/4 c. shredded Monterey Jack, divided
1/4 c. crumbled feta, plus more for sprinkling
2 green onions, chopped
1/4 c. chopped cilantro, plus more for garnish
Hot sauce, for drizzling
Tortilla chips, for serving
1. Preheat oven to 350°.
2. Whisk together cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth, then season with salt. Stir in garlic, jalapeño, corn, 1 cup Monterey Jack, feta, green onions, and cilantro.
3. Transfer mixture to a baking dish and sprinkle top with remaining ¼ cup Monterey Jack. Bake until golden and bubbly, 28 to 30 minutes.
4. Drizzle with hot sauce and sprinkle with more cilantro. Serve with tortilla chips.
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