Crockpot Corn Dip Recipe

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Super cheesy, packed with flavor, and the slow cooker does all the work. Perfect for game nights, parties, or when you’re just craving something gooey and comforting. And yes, it goes crazy with chips.

Makes: About 4 cups (feeds 6–8 people)
Total Time: 1 hr 45 mins (15 min prep + 1.5 hrs cook)

What You’ll Need

• 8 oz cream cheese (just toss it in, no need to soften)
• 2 cans corn (15 oz each), drained
• 1 can Rotel tomatoes (10 oz, go spicy if you like heat!)
• 8 oz shredded cheddar cheese

Season it up with:

• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp garlic powder
• Salt & pepper to taste

Optional but great:

How to Make It

1. Add cream cheese, corn, Rotel, chili powder, cumin, garlic powder, salt, and pepper into your slow cooker.
2. Give it a quick stir to spread out the seasoning.
3. Cover and cook on low for 30 minutes.
4. Stir to help the cream cheese melt.
5. Cover again and cook for another 30 minutes.
6. Stir in shredded cheddar and cook one last 30 minutes until creamy.
7. Taste and add more salt or pepper if needed. Serve hot with chips.

Leftovers? Here’s How to Reheat:

• Slow Cooker: Back in the pot on low for 1–2 hrs, stir occasionally.
• Oven: 350°F, cover with foil, heat 20–25 mins.
• Stovetop: Low heat, stir often.
• Microwave: 30-second bursts, stir in between.

Hot Tips & Serving Vibes

• Keep it warm in the crockpot at the party.
• Also works on nachos, baked potatoes, or tacos.
• Want that cheese pull? Sprinkle extra cheese on top before serving.

Nutrition (Per 1/2 cup-ish)

• Calories: 677
• Carbs: 57g
• Protein: 26g
• Fat: 43g
• Fiber: 8g
• Sodium: 690mg

Try it? Drop your pics on Pinterest or tag us on Facebook with #CornDipCraze

Note: This nutrition info is a guesstimate. Use your fave app if you need exact numbers.