Hot Mexican Cheese Dip

Can be assembled ahead of time, wrapped & refrigerated until ready to pop into the oven-

1 (8 oz.) package cream cheese, at room temperature
1-1/4 C. shredded Monterey Jack cheese, divided
1 (4 oz.) can chopped green chiles, drained
1/2 C. mayonnaise
1/2 C. finely chopped roasted red peppers
3/4 t. ground chili powder
1/2 t. ground cumin
1/2 t. garlic powder
1 t. chopped fresh cilantro
crackers, tortilla chips & veggies, for dipping

Butter a 3 cup baking dish. Beat cream cheese till smooth. Stir in 1 cup shredded cheese & next 6 ingredients until just combined. Spread in baking dish; sprinkle with remaining shredded cheese. Bake at 350° for 20-25 minutes, or until hot & bubbly. Sprinkle with cilantro before serving with crackers, tortilla chips and veggies.   

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