– 8 ounces cream cheese, at room temp– Sauce: – olive oil – 2 tablespoons minced garlic – 1 large yellow onion, dicederature – 1 cup mayonnaise – ⅓ cup grated Parmesan cheese – ½ teaspoon garlic powder



1. Preheat the oven to 350 degrees F. Butter a 9x13-inch baking or casserole dish. 2. In a large bowl whisk together the cream cheese, mayonnaise, Parmesan, garlic powder and chili powder. 3. Add the corn,1. In a Dutch oven or large, heavy-bottomed saucepan heat 2 tablespoons olive oil over medium-low heat and add the onions and garlic with a dash or two of salt and pepper. Cook, stirring often, until softened about 10 minutes. 2. Add the bay leaf and tomato paste, stir it into the onions and cook a minute or two. 3. Stir in the crushed tomatoes, ½ cup water, the Italian seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Ro-tel and both cheeses - holding back a handful to scatter over top.