The greatest oven-roasted chicken wings are made with a very straightforward method!
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 28 |
| Yield: | 7 cups |
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
Instructions
- 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.
Reviews
I make a giant crockpot full of this dip for potlucks and gatherings and I NEVER have leftovers to bring home!
I made a half recipe because this makes a lot! I couldn’t find white corn so I used yellow. I used salsa instead of tomato, added a bit of shredded Tex mex cheese and a few chopped green onions. Delicious!
Loved it with my changes. I’ve made this LOTS of times and always get asked for my recipe. First of all, I completely eliminate the butter. You don’t need it! Partially drain the rotel, use just regular corn (usually use bag of frozen, just because that’s what I have on hand), and MOST IMPORTANT – add chopped pickled jalapeños. Usually at least a half of a cup, but easy to make hotter or milder. Delicious!!!
This has become my go-to recipe for carry-ins at work. It is so simple to throw together and everyone loves it! I use one can of regular and 1 can of spicy tomatoes. And only 1/2 cup butter.
Wasn’t bad, wasn’t great. Nobody had anything bad to say but nobody ate it. So, I added more Rotel and chopped up some jalapeños. They still didn’t like it. Strange since they all love corn.
Good stuff with tortilla chips. I threw everything into a casserole dish in the oven at 350 and just let it chill while I prepared the rest of dinner. I did add a good bit of cilantro it just felt right and used canned corn because that’s what I had on hand but with the many varieties of Rotel available these days you could make all kinds of flavor combinations.
This is a simple and delish recipe for all occasions!
I did not like this. It was overpowered by butter. The flavor was not pleasant either. I would not make again.
Very tasty! I used half the butter and added a few dashes of cayenne as we thought it needed more heat. Next time I will drain the Rotel, as it is a bit runny. We really liked the texture the corn added. Not what you usually find in a dip. Will for sure make again and again!
This dip is quite good, but the fat count is just off the charts…2 sticks of butter! Yikes! Here’s what I do: I used just 1/2 stick of butter, (unsalted,) and I also use the lower fat cream cheese, (Neufchatel.) I also put the canned tomatoes into the food processor and pulse it a bit, to chop up the tomatoes, and give more consistency to the tomatoes when they are in the dip. I use frozen corn, as other do. I just zap it in the micro for about a minute or two. If you can’t find white corn, yellow frozen corn works fine.
looks aweful but is sooo good
This was great. I served it at a BBQ and the crock was completely clean by the end of the night.
This dip was a” big hit” at my church’s World Day of Prayer luncheon!!!! I really like it, too!!
Made on the stovetop because I didn’t have an hour to wait for it to cook in the slow cooker. This is good, but would be better with some spice added to it, like sliced pickled jalapenos. I added some onion to it and topped it with sliced jalapenos. Great dip, I used it as a side dish for nachos and tacos.
really tasty! I only give it 4 stars because I modified it a bit. I used frozen mexican corn with blackbeans and added a little chili seasoning. It was aweswome! I did have to heat it longer and hotter than the recipe called for but it all came together in the end. a definite keeper!