Mix all ingredients in a bowl and stir thoroughly.
Transfer mixture to oven sage dip bowl and top with reserved topping cheese.
Bake at 425 for 20 minutes.
1- 7.5 oz container of cream cheese
1- 4.5 oz can of diced green chilies
1 1/2 cups of green enchilada sauce
1 cup of fresh, frozen, or canned corn
2 tbsp of green onion chopped
1 jalapeno diced (use based on spice tolerance)
1 tbsp of cayenne pepper
1 tsp of black pepper
1/2 cup of shredded Pepper Jack cheese + more for topping
1/2 cup of shredded Colby Jack cheese + more for topping
Kibo Lentil Chips