Warm Mexican Corn Dip

Name: Warm Mexican Corn Dip
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 7
Cuisine: Mexican
Ingredients: 237 milliliters butter, softened; 794 grams diced tomatoes with green chile peppers; 454 grams packages cream cheese, softened; 865 grams white corn, drained

Warm Mexican Corn Dip requires around 1 hour and 5 minutes from start to finish. This recipe serves 7. This hor d'oeuvre has 593 calories, 9g of protein, and 50g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of butter, corn, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people really liked this Mexican dish. It is a good option if you're following a gluten free and vegetarian diet.

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.

Ingredients you will need

Green Chili Pepper

Cream Cheese

Tomato

Butter

Corn

Equipment you will use

Slow Cooker

Equipment

Slow Cooker

Ingredients

Servings:

237milliliters

butter, softened 794grams

diced tomatoes with green chile peppers 454grams

packages cream cheese, softened 865grams

white corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.