Always a huge hit at BBQs and potlucks, this Crock Pot Creamy Corn Dip is so easy to make!
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I love a good cheesy chip dip. Really, who doesn’t? So at our summer BBQs, I want to have a hot, cheesy dip, but I don’t want to heat my house up (in the winter when I want to turn up the heat, I make this cheesy bacon dip!)
This is where Crock Pot Creamy Corn Dip comes in. No need to make your house sweltering in the summer when you use your slow cooker.
This Crock Pot Creamy Corn Dip is packed full of corn and cheese, with a little bit of spice. If your family doesn’t like much spice, use Rotel mild tomatoes. If you like more of a kick, use their original. And if you really love to bring on the heat, use their hot, and even add a pinch of cayenne!
I love how simple this dip is to throw together. You can spend your time worrying about more important things like cleaning your house, or putting together hamburgers.
Just throw the ingredients in your Crock Pot, stir them together, and walk away. Come back a couple hours later, give it a good stir, and it’s ready to be served!
- 2 cans corn, drained
- 2 cans Rotel
- 8 oz. cream cheese
- 1/2 tsp. chili powder
- 1 cup Mexican cheese blend
- 2 cloves garlic, minced
Combine ingredients in a slow cooker.
Cook on low for 2-3 hours.
Stir well and serve with chips.
Your BBQ will be even better with these delicious foil packet Grilled Peach Crisp desserts! Cook them on the grill, after you’re done flipping burgers and steaks!