CrockPot Tamale Dip
Ingredients
45 Ounces Canned Tamales (Three 15 Ounce Cans)
24 Ounces Cream Cheese (Three 8 Ounce Packages)
Directions
Open cans of tamales and check to see if the tamales are individually wrapped in paper (some brands are while some are not). If they are you will need to remove the paper wrapping from each tamale.
Add the tamales (along with the sauce that they are packed in) and the cream cheese to a 4 to 5 quart slow cooker.
Cover and cook on LOW for 1 hour.
Using a spoon or spatula, break up the tamales and cream cheese a little bit making sure that there are still chunks of tamales.
Recover slow cooker and continue cooking on LOW for an additional 30 to 60 minutes until all of the cream cheese is melted and the dip is creamy.
Serve with tortilla chips.
