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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

  1. Spray CrockPot with cooking spray, or use a liner for easy clean up.

  2. Add corn, Rotel, beans and diced onion to CrockPot and stir to combine.

  3. In a small bowl, combine cream cheese, sour cream and milk; stir well.

  4. Pour cream cheese mixture into CrockPot and stir to combine ingredients.

  5. Sprinkle 1 cup of cheese over mixture.

  6. 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.