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Creamy Hot Corn Dip

Elizabeth Cornett, Editor in Chief

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Do you need a yummy, easy to make recipe to take to football game parties? Well this Creamy Hot Corn Dip is just for you.

Ingredients:

2-8 oz packages of cream cheese, softened

2-15 oz cans of corn, drained

1/2 cup butter

Can of chili peppers- Add as much as you want depending on your spice level

Combine all the ingredients in a small slow cooker. Cover and let it cook on high for 30 minutes, then reduce the heat to low to keep it warm. The longer it cooks, the spicier it gets. Serve with tortilla chips.

Recipe started from “Gooseberry Patch-101 Slow Cooker Recipes”

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About the Writer
Elizabeth Cornett, Reporter
Elizabeth Cornett is a Education student at Northeast Community College. She has written many articles for her high school yearbook. Her interests include writing, bowhunting, and singing. She is transferring to Wayne State in the fall as a Secondary Education major.
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The official student newspaper of Northeast Community College.
Creamy Hot Corn Dip