Warm Mexican Corn Dip

4 ingredients
1 steps

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup butter, softened
  • 2 (15.25 ounce) cans white corn, drained
  • 2 (14 ounce) cans diced tomatoes with green chile peppers

Directions

  1. 1
    Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.

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