This is from a site I follow, One Particular Kitchen.
It is tangier because cream cheese is used instead of cheddar. It also great if you have onion haters in the crowd as the corn gives it a bit of crunch without the aftertaste of onion.
The original recipe calls for name brands such as Rotel tomatoes and Green Giant corn, but I used store brand fire roasted tomatoes and white/yellow corn and it came out great.
Other plus is quick clean up because you mix everything in the baking dish and it is fairly cheap - I spent around $3, which was much less than any similar commercial dips available
Preheat the oven to 350 degrees.
Drain the liquid off the corn and the tomatoes and put both in the baking dish then mix. (I used a 9 inch glass cake pan).
Spread the mixture evenly in the dish.
Break the cream cheese into bits and put on top of the mixture. Bake in the oven for 15 minutes.
After 15 minutes take out of the oven, mix the melted cream cheese in thoroughly and then return to the oven to bake another 15 minutes.
Put into serving bowl(s) and serve with your favorite chips or over burritos, enchiladas or anything else you would normally serve queso with.