Preheat oven to 425 degrees.

In a large stock pot over medium-high heat add 2 tablespoons of EVOO.

When the oil is hot add chopped garlic and

sauté for 1 minute.

Add minced onion to the pot and continue to

sauté until onions are translucent.

Add the sweet corn kernels and the one (1) pound of baby spinach, reduce heat to low and cover with a lid. Let the spinach to wilt (about five (5) minutes. Add the additional pound of baby spinach and allow the spinach to wilt completely (about five (5) minutes.

Pour the mixture into a colander and let the spinach drain.

While the spinach is draining, add 1/2 cup of whole milk to the stockpot, return pot to the stovetop over medium heat. Add 6 ounces of cream cheese and whisk until smooth. Add two tablespoons of El Yucateco® Red Chile Habanero, 1/4 teaspoon of Worcestershire sauce, and 1/2 cup of the Chihuahua shredded cheese. Mix until ingredients are completely combined.

Add the spinach, sweet corn, garlic and onion mixture to the cream cheese. Mix thoroughly.

Spoon mixture into an oven safe baking dish spread the mixture evenly and top with the remaining 1/2 cup of Chihuahua shredded cheese.

Place into a preheated 425-degree oven and cook for 25 minutes.

Remove from oven, and allow the Hot Spinach & Sweet Corn Dip to stand for 15 minutes.

Serve with pan-toasted corn tortillas.