My husband calls this dip “man food!” The
last time I made this dip, people were eating it by the spoonful!
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
Directions
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.
