Cinco De Mayo Dip

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Chardonais

16 ounces (2 blocks) low fat cream cheese, softened

½ cup sour cream

2 cloves garlic, minced

2 tablespoons franks redhot sauce (or your favorite wing sauce)

juice from one lime (about 2 tablespoons)

2 cups shredded pepper jack cheese, divided

2 (15 ounce) cans corn, fully drained and rinsed

4 ounces low fat feta cheese

1 jalapeno pepper, chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)

2 tablespoons red onion, chopped

½ cup fresh cilantro, chopped

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