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corn dip with a tortilla chip.
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5 from 2 votes

Crockpot Corn Dip with Rotel

Cheesy corn dip with cream cheese, melty and warm right in a slow cooker crockpot. Easy to keep melty and transfer to potluck. Cream cheese keeps this dip creamy!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: appetizer, Appetizer Recipes, Dip Recipes, dips, Slow Cooker
Cuisine: American
Keyword: corn, dip, rotel
Servings: 4 cups
Calories: 677kcal
Author: Trisha Haas - Salty Side Dish

Equipment

Ingredients

  • 8 oz. cream cheese
  • 30 oz. Corn well drained
  • 10 oz. Rotel Tomatoes (fine to use flavor you prefer)
  • 8 oz. Cheddar Cheese Shredded

Recommended Seasonings

  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. garlic powder
  • salt and pepper to taste

Instructions

  • Add block of cream cheese, drained corn, can of Rotel, chili powder, cumin, and garlic powder to your slow cooker.
  • Gently stir everything around the cream cheese and season with salt and pepper.
  • Cover crock pot and cook on low for 30 minutes.
  • Stir well, then cover and cook for another 30 minutes.
  • Add the shredded cheddar cheese, stir, and heat for an additional 30 minutes until the cheese is fully melted and creamy.
  • Stir once more and serve hot with tortilla chips or corn chips.

Nutrition

Serving: 0.5cup | Calories: 677kcal | Carbohydrates: 57g | Protein: 26g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 114mg | Sodium: 690mg | Potassium: 896mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2803IU | Vitamin C: 18mg | Calcium: 518mg | Iron: 4mg