- 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
Slow Cooker Mexican Corn Dip has a wonderful blend of flavors, and will always be a hit with family and guests!
- Combine all ingredients in crock.
- Cover and crock on LOW, about 1 hour, or until all ingredients have melted.
- Stir mixture often until serving.
Serve with tortilla chips or pita chips.