Slow Cooker Mexican Corn Dip

written by CrockPot Cooking | April 30, 2016

Ingredients

3 (11 oz) cans of corn with red and green peppers, drained
10 oz. can of RO*TEL Orginal diced tomatoes and green chilies, drained
8 oz. package of cream cheese, softened and diced
½ cup Mexican shredded cheese
¼ cup diced green onions
½ tsp. minced garlic
½ tsp. chili powder

Directions

In a slow cooker, mix together the corn, RO*TEL, cream cheese, shredded cheese, green onions, garlic and
chili powder.

Cook on high for an hour or on low for a few hours