Image Copyright 2009, Gooseberry Patch
'My husband calls this dip “man food!” The last time I made this dip, people were eating it by the spoonful!' - Tanya Miller (Millersburg, OH)
Ingredients:
• 2 8-oz. pkgs. cream cheese, softened
• 2 15-1/4 oz. cans corn, drained
• 1/2 c. butter
• 2 jalapeño peppers, diced
• tortilla chips
Preparation:
Combine all ingredients except tortilla chips in a slow cooker. Cover and cook on high setting for 30 minutes; stir until smooth. Reduce setting to low to keep warm. The longer it cooks, the spicier it will get. Serve with tortilla chips. Makes 15 servings.
This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn" -'
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