Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Slow-Cooker Corn Dip
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- Level: Easy
- Total: 3 hr 15 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 282
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 42 mg
- Sodium
- 302 mg
- Level: Easy
- Total: 3 hr 15 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 282
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 42 mg
- Sodium
- 302 mg
Ingredients
Directions
Special equipment:
a slow cooker- Combine the corn, cream cheese, pimientos, jalapeños, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt.
- Serve warm with tortilla chips for dipping.
