Slow-Cooker Corn Dip

2012-11-20
  • Yield : 6 servings
  • Cook Time : 15m
  • Ready In : 15m
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Ingredients

  • 1 pound frozen corn kernels, thawed
  • 8 ounces cream cheese, cubed
  • 1/2 cup chopped jarred pimientos
  • 2 jalapeA+-os, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon chili powder
  • Kosher salt
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips, for serving

Method

Step 1

Combine the corn, cream cheese, pimientos, jalapeños, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt.

Step 2

Serve warm with tortilla chips for dipping.

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