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  • Kathy Miller

    Mexican Corn Dip Ingredients 1 can Rotel 1 can yellow corn 1 can white corn 1 block cream cheese (8 oz.) 1/2 tsp. garlic powder (optional) Instructions Drain the cans of corn. Plop everything into a small baking dish. I use a 2-cup slow cooker so that I can keep it warm at the party. Either microwave for a couple minutes or bake for 30 minutes at 350 F. Stir all together to combine and voila: corn dip. Serve with tortilla chips.

  • Lisa Alexander

    Warm Mexican Corn Dip.... I doubled it and threw it into the crockpot. Kept it nice and warm during a party.

  • Kathleen Annette

    Mexican Corn Dip (gluten free)

  • Jeanette Krantz

    Mexican Corn Dip AKA Magically Delicious Dip

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