1 (8 oz) package cream cheese, softened
1 (15 oz) can yellow corn, drained
1 (15 oz) can white corn, drained
1 (10 oz) can diced tomatoes and green chiles, undrained
2 teaspoon chili powder
2 teaspoon cumin
1 teaspoon garlic powder
salt and pepper to taste
1.. Combine all ingredients in a non-stick skillet and cook over medium heat until heated through and cheese is melted.
2. Serve warm with chips.
**You can keep the dip warm in a slow cooker. If dip starts to get too thick, add milk to thin it out.**
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