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Spicy corn Dip

Contributed By: Barbara , OH | See all of Barbara 's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  2 Hours 10 Minutes
1-  (14-16 ounce) creamed corn, undrained
1-  (14-16 ounce) yellow whole kernal corn, drained
1-  8 ounce block of cream cheese, diced; don't use lite or fat free.
1/3 of (4 ounce can) diced jalapenos, drained well; or less depending on taste.
corn chips  --scoop type
Put everything but corn chips in a crock pot. Mix with spoon. Cook on low til melted, approximately 2 hours. Mix to blend. May want to start with less jalapenos and adjust to taste.

Keep warm and serve with corn chips.

May be doubled or trippled. Don't need to triple jalapenos; adjust to taste.

Easy and everyone loves it.

Date Added: 08/04/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Ray, TN Reviewed: 12/30/2010
Corn Dip
Instead of the whole kernel corn, I use 2 cans of the Mexi corn. I also drain a can of chopped chilis and add them. If I've got a really 'good' crowd, I chop in jabeneros. The hotter, the better.
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