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.**

This recipe currently has 0 comments. Add your own comment in the right hand menu.