Crockpot Corn Dip
A cheesy and easy-to-make corn dip that's perfect for gatherings, made effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 2 cans cans of corn (drained) Use sweet corn for best results.
- 1 can Rotel tomatoes (with green chilies) Choose spicy or mild based on preference.
- 8 oz block cream cheese (softened) Softened cream cheese is easier to blend.
- 2 cups shredded cheddar cheese Sharp cheddar preferred, but medium works too.
- a handful green onions, chopped For garnish.
- 1-2 jalapeños (optional) Add for extra heat.
Instructions
Preparation
- Dump the drained corn, Rotel, and all cheeses into the slow cooker.
- Stir briefly to combine, but do not overmix.
- Cover and set to low for 2-3 hours.
- Stir halfway through cooking to ensure melting.
- Once hot and gooey, top with chopped green onions and serve with tortilla chips.
Notes
For best results, serve warm. You can personalize by adding more jalapeños or black beans. Leftovers can be refrigerated, but freezing may affect texture.