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Bean Pot Creamy Hot Corn Dip

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2 – 8oz. pkgs. cream cheese, softened
2 – 15.25  oz. cans corn, drained
1/2  c. butter
2 – jalapeno peppers, diced
Tortilla chips

Combine all ingredients except chips in a Bean Pot.  Cover and cook on high (400′) for 30 minutes;  stir until smooth.  Reduce setting to low to keep warm.  The longer it cooks, the spicier it will get .  Serve hot with tortilla chips.  Makes about 15 servings.

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