This easy 3-Ingredient crock pot corn dip is a real crowd pleaser!
8 ounces light cream cheese, cubed
10-1/2 ounces canned tomatoes with chiles (I used rotele)
1 can (14 to 15 ounces) corn
Ideal Slow Cooker: 1 to 2-Quart.
Fully drain the can of corn and discard the liquid.
Partially drain the can of tomatoes, leaving about half the liquid.
Pour the corn and tomatoes with their remaining liquid into the slow cooker.
Add the cubes of cream cheese.
Cover and cook on LOW for one to 2 hours, stirring occasionally, until cream cheese is melted and dip is warmed through. Serve warm with your favorite veggies and corn chips for dipping.
Makes about 2-1/2 cups
Nutrition Estimates Per Serving (1/4 cup): 79 calories, 5.4 g fat, 5.7 g carbs, 0.6 g fiber, 2.9 g protein and *2 Weight Watchers Points Plus[br][br][br]This easy crock pot corn dip can be easily double or tripled to feed a crowd!
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/01/crock-pot-corn-dip/