• 2 (8 oz.) pkg. cream cheese, softened
  • 1 c. butter, softened
  • 2 (15.25 oz.) cans white corn, drained (optional: yellow corn)
  • 2 (14 oz.) cans Rotel tomatoes
  • 1 tsp. chili powder

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Slow Cooker Mexican Corn Dip has a wonderful blend of flavors, and will always be a hit with family and guests!

  1. Combine all ingredients in crock.
  2. Cover and crock on LOW, about 1 hour, or until all ingredients have melted.
  3. Stir mixture often until serving.

Serve with tortilla chips or pita chips.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Mexican Corn Dip


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