Description
A delicious and easy-to-make cheesy corn dip cooked in a crockpot, perfect for parties and gatherings.
Ingredients
Scale
- 2 cups shredded cheddar cheese
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup diced green chilies
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Combine all ingredients in a crockpot.
- Stir well to mix evenly.
- Cover and cook on low for 2 hours, stirring occasionally.
- Once cheese is melted and mixture is hot, reduce to warm setting.
- Serve with tortilla chips, crackers, or bread.
Notes
- For extra spice, add diced jalapeños.
- Substitute Monterey Jack cheese for a milder flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: corn dip, crockpot, cheesy, party food, easy appetizer