Mexican Street Salsa Dip with Corn

• 16 ounces 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