Hot 'N Spicy Corn Dip

By brandymarshall

Ingredients

• 2 cups frozen corn, thawed, well drained
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1 large tomato, chopped
• 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
• 1 Tbsp. finely chopped pickled jalapeño peppers
• 1/4 tsp. chili powder

Details

Servings 24
Preparation time 10mins
Cooking time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

MIX all ingredients except chili powder until blended.

SPREAD onto bottom of 9-inch pie plate sprayed with cooking spray; sprinkle with chili powder.

BAKE 20 min. or until dip is heated through and top is golden brown.