When it comes to snack foods and appetizers we all have our favorite that we serve over and over. This is mine. Whether it's a New Year's buffet, a super bowl get together or a game night snack, this is what I always make first. It's always the first to be gone too.
Mexican Corn & Bean Dip
1 can (15 oz.) black beans, drained and rinsed
1 lb. Velveeta, cubed
1 can (15 oz.) cream-style corn
1 jar (12 oz.) salsa, pick your favorite
Tortilla Chips for serving
Mix all ingredients, except chips, in a 3 1/2 to 4 quart crockpot. Cover and cook on high 30-40 minutes or until cheese is melted; stir. Cover and turn on low setting until ready to serve, up to 4 hours. Serve with tortilla chips.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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