Hot Corn Dip

I made this dip as part of my menu for book club last month (where it was received very well), and my husband took the left-overs to the fire station. Well, it got such rave reviews that it was requested for today - the Super Bowl.  I just threw it together last time. Inspired by Trisha's Hot Corn Dip that I saw on the Food Network months ago, but not following any recipe - just throwing together what I thought would taste good. It was an experiment of sorts, and it turned out really well.
   My Corn Dip is a warm dip that is savory and slightly sweet, cheesy and creamy with pops of corn kernals throughout. I served it with fresh corn tortilla chips, but it would be good with bread, veggies or any other savory dippers you can come up with.
   While I did not take step by step photos this time, there really is no thinking or technique involved. Just dump, stir and bake. I hope you make this for your next party or get together and you get as many high-fives and pats on the back that I got. It really is a crowd pleaser!

Here's the recipe:

Hot Corn Dip

3/4 cup mayonnaise
1 tsp minced garlic (1 clove minced)
1/4 cup diced onion, sauteed until soft (you can substitute dehydrated onion or 1 tsp granulated onion)
1 4oz can diced green chiles (can substitute diced jalapeno if you want it spicier)
1 7 oz can whole green chiles, drained and diced
1 15.25 oz can whole corn kernels, drained
1 14.75 oz can creamed corn
1/2 tsp salt
freshly ground black pepper (to taste)
hot sauce (optional - to taste)
1 1/2 cups shredded Monterey Jack cheese (can substitute Mozzarella or Pepper Jack)
1 1/2 cups shredded cheddar cheese

Preheat oven to 350F. In a mixing bowl, combine the mayonnaise, chiles, corn, creamed corn, onion, garlic, salt, pepper, and hot sauce (if using) until thoroughly combined. Stir in the cheeses and pour mixture into a casserole dish (or 9x13 baking dish). Bake @350F for 20 minutes, or until bubbly. Serve hot.