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READY IN ABOUT 1¼ hrs

Warm Mexican Corn Dip

Read Reviews (9)

"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." — Jamie Beth

Ingredients Edit and Save

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Original recipe makes 7 cups Change Servings

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

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Directions

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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PREP 5 mins
COOK 1 hr
READY IN 1 hr 5 mins

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really tasty! I only give it 4 stars because I modified it a bit. I used frozen mexican corn with blackbeans and added a little chili seasoning. It was aweswome! I did have to heat it longer and hotter than the recipe called for but it all came together in the end. a definite keeper!

—Mrs. T

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Most Helpful Critical Review

Dec 09, 2011

This dip is quite good, but the fat count is just off the charts...2 sticks of butter! Yikes! Here's what I do: I used just 1/2 stick of butter, (unsalted,) and I also use the lower fat cream cheese, (Neufchatel.) I also put the canned tomatoes into the food processor and pulse it a bit, to chop up the tomatoes, and give more consistency to the tomatoes when they are in the dip. I use frozen corn, as other do. I just zap it in the micro for about a minute or two. If you can't find white corn, yellow frozen corn works fine.

—BEDRESTMOM

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21 Ratings

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May 17, 2010

Made on the stovetop because I didn't have an hour to wait for it to cook in the slow cooker. This is good, but would be better with some spice added to it, like sliced pickled jalapenos. I added some onion to it and topped it with sliced jalapenos. Great dip, I used it as a side dish for nachos and tacos.

—amandak23k

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Mar 07, 2011

This dip was a" big hit" at my church's World Day of Prayer luncheon!!!! I really like it, too!!

—Clara

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May 22, 2011

This was great. I served it at a BBQ and the crock was completely clean by the end of the night.

—hwiedenfeld

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Nov 10, 2011

looks aweful but is sooo good

—littledoni

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Dec 01, 2012

This is a simple and delish recipe for all occasions!

—shaeflowers

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Nov 05, 2012

I did not like this. It was overpowered by butter. The flavor was not pleasant either. I would not make again.

—milosmom

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Nutrition

Calories
138 kcal
7%

Carbohydrates
6.2 g
2%

Cholesterol
35 mg
12%

Fat
12.3 g
19%

Fiber
0.8 g
3%

Protein
2.1 g
4%

Sodium
273 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Warm Mexican Corn Dip

Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories: 138
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 7.7g 39 %
Cholesterol 35mg 12 %
Sodium 273mg 11 %
Potassium 101mg 3 %
Total Carbohydrates 6.2g 2 %
Dietary Fiber 0.8g 3 %
Protein 2.1g 4 %
** Sugars 0g
Vitamin A 11 %
Vitamin C 6 %
Calcium 3 %
Iron 4 %
Thiamin 2 %
Niacin 6 %
Vitamin B6 3 %
Magnesium 3 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.