Warm Mexican Corn Dip

written by CrockPot Cooking | May 10, 2016

Ingredients

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

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.