1 (8 oz) package cream cheese
16 oz sour cream
1 (14 oz) can of corn, drained
2 (4 oz) cans diced green chiles
1-1/2 Cups pepper jack cheese, shredded
1-1/2 tsp Ground Cumin
1/2 tsp Ancho Chile, Ground
1 tsp Garlic Salt
Salt and Pepper to taste
Preheat the oven to broil. In a medium saucepan over medium heat, melt the cream cheese and combine with the sour cream, canned corn, green chiles and 1/2 Cup of the shredded pepperjack cheese, stirring frequently. Whisk in the seasonings.
Using a rubber spatula or wooden spoon, transfer melted mixture into a 9-in pie pan or similarly-sized ovenproof dish. Sprinkle remaining shredded cheese on the top before popping pan in the oven. Broil for 2-3 minutes, or until cheese topping bubbles and turns golden.
Remove from oven, and allow to cool slightly before serving with chips, crusty bread, or crunchy vegetables.
Adapted from sweet treats and more.