Hot Corn Dip

Shared by: Karen Reilly, Associate Dean of Marketing and Outreach

INGREDIENTS DIRECTIONS

2 cans corn 2 pkgs cream cheese 1 small can chopped green chilies 1 small can chopped jalapeños 1. Drain corn, dump into a slow cooker and add softened cream cheese, green chilies and jalapenos to the corn and mix together. 2. Heat on high until warm then turn on low. 3. Serve with crackers or pieces of bread.

NOTES If your cream cheese is not thawed, warm it up in the microwave. You can use fat free cream cheese as well. Add more jalapenos if you like it spicier.