Mexican Cheese Dip by Cathy Alphin

Ingredients:
4 8-oz containers jalapeno cream cheese, softened (room temperature)
2 16-oz cans creamed corn
1 c mayonnaise
1 8-oz pkg Kraft Mexican Four Cheese Blend
4 slices thick cut bacon, cooked and crumbled
1 c finely chopped onion
1 tsp garlic powder

Directions:

1. Stir together cream cheeses until blended together
2. Stir in creamed corn and mayonnaise until well blended
3. Add cheese, bacon, onion and garlic powder
4. Serve with crackers or chips