Sweet Corn And Jalapeno Dip

• 2 (8 ounce) packages cream cheese
• 1/3 cup sour cream
• 2 -3 tablespoons taco seasoning, from prepared taco season packet (more to increase spiciness)
• 2 -3 tablespoons canned jalapeno slices, finely chopped (can vary according to taste or spiciness)
• 1 (15 ounce) can white shoepeg corn, well-drained
• 1 1/2 cups shredded Mexican blend cheese, divided into 3/4 cups

1. In large bowl combine cream cheese and sour cream and beat until smooth.
2. Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 C of the shredded cheese.
3. Fold in the corn and mix well.
4. Place mixture into a 9-inch square or comparable sized prepared baking dish(sprayed with non-stick).
5. Cover the top with the remaining 3/4 C of the shredded cheese.
6. Garnish top with a few sprinkles of taco seasoning.
7. Bake at 300 degrees F until cheese is melted and bubbly. (DO NOT OVERBAKE--IT WON'T BE CREAMY).
8. Serve hot with tortilla chips.

cream cheese, sour cream, taco, jalapeno slices, white shoepeg corn, blend cheese

Taken from www.food.com/recipe/sweet-corn-and-jalapeno-dip-118387 (may not work)