Cheesy crawfish corn dip

1 lb. Monterey jack cheese, shredded                                       1 c. parmesan cheese, shredded

8 oz. cream cheese                                                                 1 c. mayo

1 4oz. can diced green chilies                                                   2/3 c. canned cream corn

2/3 c. canned whole kernel corn, drained                                    2 lb. crawfish tail meat, drained

4 bunches of green onions, chopped through light green part        1/2 stick butter

1 T. minced garlic                                                                     1 T. red pepper flakes

Preheat oven to 350

Melt butter in large skillet, and cook chopped onions and garlic until softened.  Add crawfish tail

meat and cream cheese, cook over low heat until cream cheese is melted.  Mix in remaining

ingredients and heat in 3 qt casserole dish in oven for 20-30 minutes, or until heated through.