Southern Corn Dip Not Mex - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
2 (8 ounce) cans corn, drained
1 (8 ounce) can white corn, drained
1 (8 ounce) diced tomatoes, drained
1 (4 ounce) can diced green chilies, drained
2 -3 jalapenos (or more)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder

Preparation

In a large bowl mix all ingredients until well blended.
Place in refrigerator 2-3 hours and serve chilled with Tostitos corn chips.
The dip is best the next day, so for party make the night before.