​Hot Corn Dip

Found the recipe around 2013 but can't remember where.

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• 2 (15 Ounce) White/Yellow Corn - Drained

• 2 (14.5 Ounce) Rotel Tomatoes - Drained

• 8 Ounces 1/3 Less Fat Cream Cheese - Softened

• 2 Cups Mexican Blend Cheese - Shredded

• 8 Ounces Sour Cream

 

(1)  Pre-heat oven to 350 degrees.

(2)  In a large bowl, combine all ingredients.  Pour into a 9X9 baking dish.

(3)  Bake for 25-30 minutes, or until cheese is bubbly on the edges.  Remove from oven, stir everything together and serve with tortilla chips.

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