Crock Pot Mexican Street Corn Dip by Itsthatrecipeguy

Ingredients

• 16 oz cream cheese
• 31 oz southwestern-style corn, drained
• 1 cup pepper jack cheese, shredded
• 0.5 cup sour cream
• 2 tsp garlic, minced
• 2 tsp tajin seasoning
• 0.25 cup fresh cilantro, chopped
• 2 tbsp cotija cheese, crumbled

Instructions

1. Combine the cream cheese, drained corn, pepper jack cheese, sour cream, minced garlic, Tajin, and half of the cilantro in a 6-quart slow cooker.
2. Cover and cook on low heat for 2 to 3 hours, stirring once halfway through to ensure even melting.
3. Stir the mixture thoroughly once cooking is complete.
4. Top with crumbled cotija cheese and the remaining fresh cilantro before serving warm.