Here is a simple dip that I adapted from another one of my favorite appetizer-dip recipes (that will most likely be making its' way onto the blog in the future...). I love this because it incorporates cheese (good), Mexican-inspired vegetables (great) and more cheese (even better).
I happened to find the "Yucatan blend" which has fire roasted corn, black beans, poblano peppers and red peppers in a bag in the freezer section. If you can find that, great, but if you can't, individual ingredients work just fine - And you can switch it up! If you want to add some chopped tomatoes, jalapeno or some other sort of vegetable (or a different kind of cheese), feel free. The pepperjack cheese is a good one to balance out the sweetness of the cream cheese and corn without going overkill on the spiciness, in my opinion.
Note: The recipe card lists the ingredients needed for a full-size dip -- I made it with smaller portions because I was making it only for myself. If I was making this for a party, I'd be using a much larger dish and much bigger quantities (as listed in the recipe card).
Drag the recipe card below so you have it on hand, just in case you need to throw something together!