Mexican Corn Dip

INGREDIENTS

• ½ package cream cheese, room temperature (equals 4-ounces)
• ¼ cup sour cream
• 2 tablespoons mayonnaise
• Juice of ½ a lime
• ¾ teaspoon Kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon white or black pepper
• 1 (15-ounce) can whole-kernel sweet corn, drained
• ¾ cup freshly grated Cheddar cheese
• ¼ cup finely diced jalapeños (about 1-2 jalapeños, seeds removed if desired)
• ¼ cup sliced green onions
• 2 tablespoons finely chopped red bell pepper
• 1 tablespoon finely chopped cilantro

DIRECTIONS

1. In a medium-sized mixing bowl, combine the cream cheese, mayonnaise, sour cream, lime juice, salt, garlic powder, and pepper. Use a handheld mixer on medium-high speed to blend until the mixture comes completely together and is smooth in texture.
2. Add the remaining ingredients and stir until evenly coated in the sauce. Serve right away or refrigerate until ready to serve.