Cooking Time:2 hours
Ingredients16 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
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 a 4-Quart Slow Cooker.
- Cover and cook on LOW for 2 hours, stirring every 30 minutes.
Serve with your favorite tortilla chips.
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What size crock would be best for this?
Hello SJ, You can make this in a 3 1/2 quart slow cooker. Happy Crocking!
[…] Slow Cooker Mexican Corn Dip […]
Make something very similar to this often. But I don’t use any butter and use plenty of garlic powder. Also I normally add extra green chilies or/and jalapeños