• 16 oz. Cream Cheese, softened
  • 1/2 c. Butter, softened
  • 10 oz. White Corn, frozen
  • 10 oz. Yellow Corn, frozen
  • 15.25 oz. Can of Creamed Corn
  • 2, 10oz. Cans of Ro-Tel Tomatoes with chiles
  • 1 T. 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 a 4-Quart Slow Cooker.
  2. Cover and cook on LOW for 2 hours, stirring every 30 minutes.

Serve with your favorite tortilla 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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