Warm Mexican Corn Dip

This is a delicious, easy, and creamy corn dip. You can adjust the spicy level according to the type of tomatoes with green chile peppers you buy. Serve with tortilla chips.


7 cups (28 servings)


2 (8 ounce) packages cream cheese, room temperature
1 cup butter or margarine, room temperature
2 (15.25 ounce) cans white corn, drained
2 (14 ounce) cans diced tomatoes with green chile peppers


Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to low. Cook until the cream cheese and butter melt completely, about 1 hour.

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