This is one of my favorite dips. It’s almost a meal by itself and so easy to do!
1- (14-16 ounce) creamed corn, undrained
1- (14-16 ounce) yellow whole kernal corn, drained
1- 8 ounce block of cream cheese, diced
1/3 of (4 ounce can) diced jalapenos, drained well
corn chips –scoop type

Put everything but the corn chips into a Crock pot. Mix with a spoon. Cook on low until melted, approximately 2 hours. Mix to blend. May want to start with less jalapenos and adjust to taste.

Keep warm and serve with corn chips.
May be doubled or trippled. Don’t need to triple jalapenos; adjust to taste.