Cheesy Baked Cowboy Dip

Ingredients:

2 cans (15.25 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed, drained
½ cup (116 g) mayonnaise
4 ounces cream cheese, softened
1 ½ cups (169.5 g) mild cheddar cheese, shredded, divided
1 ½ cups (169.5 g) mozzarella cheese, shredded, divided
½ cup (50 g) grated parmesan cheese
1 large jalapeño pepper, seeded, finely diced
8 slices thick-cut bacon, cooked, crumbled
1 medium red onion, finely diced (about ½ cup)
½ teaspoon kosher salt
¼ teaspoon black pepper
Green onion, chopped for garnish

Directions:

Preheat oven to 350°F.
In a medium, oven-safe skillet, combine corn, black beans, mayonnaise, cream cheese, 1 cup cheddar cheese, 1 cup mozzarella cheese, parmesan cheese, jalapeños, bacon, onion, salt, and pepper. Stir until combined.
Top with the remaining cheddar and mozzarella cheese.
Bake for 25-30 minutes, or until the cheese is melted and the dip is heated through.
Serve with tortilla chips, crackers, and fresh vegetables for dipping.

I await your comments! Enjoy!