Hot Corn Dip

Adapted from [Gina Marie’s Kitchen|]



Preheat oven to 350.

In a bowl, mix together cheeses, chipotle, jalapeño, mayo, garlic powder, and corn. Reserve remaining ingredients. Spread into a 1-1/2 quart casserole dish. Bake for 20-25 minutes or until golden, melted, and bubbly around edges.

Sprinkle tomatoes, cilantro, and green onions on top of hot dip. Serve promptly with corn chips.