Heat oven to 375°F. Spray shallow 2 to 2 1/2-quart baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Add corn and garlic. Cook 3 minutes or until corn is browned, stirring frequently. Stir in rice and cilantro; cook until heated. Set aside.
Meanwhile, in food processor, place 1 1/2 cup of the beans, the cream cheese, 1/4 cup of the salsa, cumin, chili powder and hot sauce. Process 30 seconds or until smooth. Add remaining beans and green chilies. Process with 2 or 3 quick pulses just to mix. Spread in baking dish. Spoon remaining salsa over beans. Top with corn mixture and shredded cheese. Bake 20 to 25 minutes or until thoroughly heated. Let stand 5 minutes. Serve with tortilla chips.
Serving Suggestion: If you have leftover dip, serve Nachos the next day for lunch. Place a layer of tortilla chips on a microwavable plate. Top with dollops of the dip. Cover and microwave on High 1 minute or until heated. Top with shredded lettuce.
Tip: Look for the cooked rice in envelopes with the other rice and pasta in the grocery store. You could substitute about 2 cups leftover cooked rice instead.
Serving Size: about 2.5oz each
Nutritional Information Per Serving:
Calories 80, Total Fat 3.5g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 240mg, Carb 9g, Fiber 4g, Total Sugar 1g, Added Sugar 0g, Protein 2g, Vitamin D 0%, Calcium 4%, Iron 6%, Potassium 2%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.