Heat oven to 400°F. Spray 10-inch quiche dish or 10-inch deep-dish pie plate with cooking spray. Set aside 1 cup of the tomatoes. In 12-inch nonstick skillet, cook onion and garlic in oil over medium-high heat 3 to 4 minutes or until slightly soft, stirring occasionally. Stir in remaining tomatoes, 1 cup of corn, beans, jalapeños, cumin and chili powder. Cook 5 minutes, mashing beans slightly with fork or potato masher. Spoon into dish. Top with reserved tomatoes, corn and cheese. Bake 10 minutes or until cheese is melted and dip is hot and bubbly.

Serving Suggestions: Serve this spicy dip with tortilla chips. Garnish the baked dip with green onions, avocado and/or cilantro.

Tips: You can also use a 13×9-inch glass baking dish for this dip. If your family prefers more mild flavors, you can substitute a can of mild green chilies for the can of jalapenos.