Slow Cooker Mexican Corn Dip is a delicious hot dish for an easy family dinner or to bring to parties.
As you already know, it’s the holiday season which means a lot of events are happening. My family is going to be especially busy with parties this year. We are attending three family Christmases and two family member birthday parties within a two week period. All of the events are between one to two hours away and I need to bring a dish. I usually make desserts, but my husband wants me to make something savory. Since we are traveling, I need a dish that can stay hot in a slow cooker. I decided that I am going to bring my easy Slow Cooker Mexican Corn Dip.
Once I decided that I was making Slow Cooker Mexican Corn Dip, I started craving it. I decided to go to Walmart to pick up ingredients to make an easy dinner of quesadillas and corn dip.
While I was shopping, I picked up actually two cans of RO*TEL. One can for the corn dip and one can for the quesadillas. I personally like the RO*TEL Original diced tomatoes and green chilies, which has a little bit of kick. But I also buy RO*TEL Mild for those who can’t handle spice that well.
Slow Cooker Mexican Corn Dip is super easy to make. In a slow cooker, you just need to add the corn, RO*TEL, softened cream cheese, shredded cheese, diced green onions, garlic and chili powder. Let it cook until it is hot and then you are ready to enjoy. Slow Cooker Mexican Corn Dip is a delicious hot dish for an easy family dinner or to bring to parties.
- 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
- 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.
Find more easy to make recipes that are perfect during the holidays by visiting Yes You Can Recipes!
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this looks so good. im going to save this page so i can remember how to make it.
This looks incredibly delicious!
Sounds delicious! And oh so easy – perfect for this busy time of year! This would make a great holiday appetizer and also perfect game day fare 🙂 Yum!
What if I wanted to make this in the oven? What temp & how long?
You definitely could make it in the oven. I think probably 350F for 10 minutes would be long enough to make it hot throughout.
I was wondering if I cooked this in the oven, at what temp & for how long?
You definitely could make it in the oven. I think probably 350F for 10 minutes would be long enough to make it hot throughout.
I love that you can put this awesome dip in the Slow Cooker. Thanks so much for sharing your post with us at Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen
This looks delicious! I can definitely see making this for our family’s Christmas party this year! Thanks for sharing! #client
Your dip sounds yummy! I love that this is for the crock pot too. Thanks for sharing it at the Inspiration Spotlight party. pinned & shared.
I love Mexican corn dips, this looks so good! Thanks for sharing at What’d You Do This Weekend?
This looks yummy!
Made this last night and it was SO good!
I’m glad you enjoyed it 🙂
Awesome dip
I made this Dip for a Mexican Themed 30th Birthday Party for my daughter. To say it was a hit would be an understatement! Sweet, savory, spicy. It has it all. Will be making it again for a little 4th of July BBQ. Thanks.
I’m glad everyone enjoyed it 🙂
Does this beautiful recipe double well? Thanks in advance!
I haven’t doubled it yet. But I think it would be fine doubled.
Have you ever put black beans in this? If not, would it work?
I haven’t used black beans. I’m not sure how well it would work out. There could be issues if they aren’t well drained/rinsed and they could also get mushy.
How long does it take for it to ready to eat? The full 2 hours or is that just how long you can leave it in before it goes bad?
If you heat it on high, it will be ready to eat in an hour. If you heat it on low, it will be nice and hot in a few hours. The recipe is very forgiving time wise. I have even reheated it a few times over a course of a couple days for lunch and dinner.
Just wondering what size crockpot was used for this recipe. I have a 2 quart, 4 quart and a 7 quart. Wondering if this would fit into the 2 quart, or should I go with the 4 quart??
I think I have the same size crock pots as you do. I used my middle one which would be the 4 quart size. I think the 2 quart size would pushing the limits and if it did fit, it would be hard to stir without spilling it.
Can you use frozen corn in it? If so, how many ozs for this recipe?
You could try three cups of frozen corn, thawed. But it will take longer to heat it up and it may be a little more watery.
So easy and so GOOD! A perfect go to recipe that I’ll surely use forever now