Ingredients:

• 2 (15.25 oz.) cans whole kernel corn
• 1 (8 oz.) package cream cheese (at room temperature)
• 1/4 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese, divided
• 1/2 cup shredded pepper Jack cheese, divided
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• Garnishes: sliced scallions, fresh jalapeño slices, or chopped cilantro
• To serve: carrot and celery sticks, tortilla chips, or crackers

Cooking Instructions:

1. Prepare oven and pan:

   Preheat oven to 350°F. Spray a 2.5-qt. casserole dish with cooking spray.

2. Mix the dip together:

   In a large bowl stir together corn, cream cheese, sour cream, mozzarella cheese, 1/4 cup of the cheddar cheese, 1/4 cup of the pepper jack cheese, garlic powder, and chili powder until evenly combined.

3. Add dip to dish:

   Pour the corn mixture into the prepared casserole dish.
   Sprinkle the remaining 1/4 cup pepper jack cheese and 1/4 cup cheddar cheese over the top.

4. Bake the dip:

   Bake in preheated oven, uncovered, for 25-35 minutes, until the edges bubble and just start to brown. Garnish with green onions, jalapeño slices, or cilantro, if using.

5. Serve dip:

   Serve hot with fresh cut vegetables, tortilla chips, or crackers.