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.

Original recipe makes 7 cups


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

  • PREP

    5 mins

  • COOK

    1 hr


    1 hr 5 mins


  1. 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.


Calories: 138 kcal
Carbohydrates: 6.2 g
Cholesterol: 35 mg
Fat: 12.3 g
Fiber: 0.8 g
Protein: 2.1 g
Sodium: 273 mg