Mexican Street Salsa Dip with Corn

Ingredients:
16       ounces        (2 blocks) low fat cream cheese, softened
½        cup              Sour cream
2         cloves         Garlic, minced
2         tbsp.           Cholula hot sauce
1         each            Juice from one lime (about 2 tablespoons)
2         cups            Shredded pepper jack cheese, divided
3         each            Ears of corn kernels
1         each            Jalapeno pepper, chopped
½        cup             Cilantro, chopped
10       oz.              Saucy Classic Salsa

 

Directions:

1. Combine cream cheese, sour cream, garlic, hot sauce, lime juice, half the pepper jack cheese in a food processor and mix until well combined.
2. Fold in remaining ingredients and top with the remaining cheese and bake for 30 minutes or until bubbly and golden brown on top.
3. Serve with tortilla or pita chips