Mexi Corn Dip

• 3 cups frozen corn, thawed
• 1 can (4 ounces) green chiles, drained
• 1 cup sour cream
• 1 cup mayonnaise
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onions
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped, for garnish

Directions:

1. In a large mixing bowl, combine the corn, green chiles, sour cream, mayonnaise, red bell pepper, and green onions.
2. Stir in the chili powder, garlic powder, salt, and pepper until everything is well mixed.
3. Add the cheddar and Monterey Jack cheeses and mix until combined.
4. Transfer the mixture to a serving dish and refrigerate for at least 2 hours to allow the flavors to meld.
5. Before serving, sprinkle with chopped cilantro for a fresh touch.
6. Serve with tortilla chips or crackers as desired.

Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes Kcal: 210 kcal per serving | Servings: 8 servings