In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
Bake on the center the center rack for between 25 and 30 minutes.
Remove the dip and let it rest for 10 to 15 minutes.
Top with the tomatoes, black olives, and cilantro.
Serve with your favorite corn tortilla chips or chips.
1 Cup Shredded Monterey Jack – fresh is better than prepackaged
1/4 Cup Cotija Cheese – crumbled
1/2 Cup Chopped Cilantro
1 Tsp Cumin
1 Tsp Chili Powder
1 Tsp Cayenne
1 Tsp Paprika
1 Tsp Dried Oregano
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Ground Black Pepper
1/2 Tsp Salt
Directions
Drain the can of corn and sauté in a pan on med-high heat for 3 to 5 minutes with the diced red onion, diced jalapenos, 1/4 Tsp cumin, and a pinch of salt and ground black pepper.
Set aside the sautéed corn mixture to cool and place it in the refrigerator to chill (about 1 hour).
Combine the chilled corn mixture with the remaining ingredients and mix well (save a little cilantro to top before serving).
Chill in the refrigerator before serving (2 hours to overnight), the longer the better.
Adjust seasonings to your taste after it sets.
Place in your choice of container, top with remaining cilantro, serve with your favorite chips and enjoy!