Hot Black Bean And Corn Dip

• 1 (8 ounce) package cream cheese, softened
• 1 (15 1/2 ounce) can black beans (drained)
• 1 (14 1/2 ounce) can white corn
• 1 (10 1/2 ounce) can Rotel tomatoes & chilies
• 2 cups Mexican blend cheese
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/8 teaspoon cayenne powder
• 1/2 teaspoon cumin (optional adds smokiness)
• 1/2 bunch chopped cilantro

1. Preheat oven to 350u0b0F.
2. Mix cream cheese, black beans, corn, cilantro, Rotel, 1 1/2 cups of cheese, garlic powder, chili powder, cayenne, and cumin in a square 8x8 inches glass dish.
3. Cook at 350u0b0F for 10 minutes and then stir.
4. Return to oven and cook for about 10-15 more minutes.
5. Remove from oven, stir and put remaining cheese on top.
6. Serve hot with tortilla or corn chips.

cream cheese, black beans, white corn, tomatoes, blend cheese, garlic, chili powder, cayenne powder, cumin, cilantro

Taken from www.food.com/recipe/hot-black-bean-and-corn-dip-361943 (may not work)