Today’s recipe is a great dip to have on-hand for upcoming parties or just a day of snacking and game or movie-watching!
Cheesy Corn Dip
Ingredients
- 2 15.25 oz cans whole kernel corn, drained
- 1 10 oz can Rotel tomatoes
- 1 15.50 oz can black beans, rinsed and drained
- 1 8 oz package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup dairy milk
- 1 1/2 cups Colby Jack shredded cheese, divided
- 1/2 small, sweet onion, finely diced
- assorted tortilla chips or "scoops" for serving
Instructions
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Spray CrockPot with cooking spray, or use a liner for easy clean up.
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Add corn, Rotel, beans and diced onion to CrockPot and stir to combine.
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In a small bowl, combine cream cheese, sour cream and milk; stir well.
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Pour cream cheese mixture into CrockPot and stir to combine ingredients.
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Sprinkle 1 cup of cheese over mixture.
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Place lid on CrockPot and cook on LOW for 2 hours. When ready to serve, stir well and turn CrockPot to WARM. Add remaining 1/2 cup cheese over top of dip. Serve with your choice of chips.
