I created this from a different type of sauce for a chicken recipe.

We had some spinach quiches that needed some extra something to make them worth eating, so i came up with this!

Cheese and Corn Dip

• Sauce:
• 1  teaspoon  butter
• 1/2  can  of corn
• 1/2  cup  finely chopped  onion
• 1 jalapeno pepper, chopped
• 2  teaspoons  chili powder
• 1/2  cup  fat free  milk
• 1/2  cup  (4 ounces) block-style fat-free cream cheese
• 1  cups  (8 ounces) shredded extrasharp cheddar cheese
• 1/4 cup mozzarella
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  hot pepper sauce (such as Tabasco)

To prepare sauce, melt butter in a large saucepan over medium heat. Add corn, jalapeno and onion. Cook 10 minutes or until onion is tender, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in milk and cream cheese; cook 6 minutes over low heat, stirring frequently. Stir in cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and hot pepper sauce; cook 4 minutes or until melted, stirring frequently. Add more milk to consistency desired.  Serve warm!.