If you need an EASY dump-and-go dip recipe for a party look no further than this two-ingredient tamale dip recipe that uses just cream cheese and canned tamales. Look for the canned tamales in the Latin foods aisle of most major grocery stores.
Prep Time3 minutesmins
Cook Time1 hourhr
Total Time1 hourhr3 minutesmins
Course: Dips
Cuisine: Mexican
Keyword: 10 Ingredients Or Less, 3 Ingredients Or Less, 5 Ingredients Or Less, Beef, Easy Crock-Pot Recipes, Easy Recipes
Open cans of tamales and check to see if the tamales are individually wrapped in paper (some brands are while some are not). If they are you will need to remove the paper wrapping from each tamale.
Add the tamales (along with the sauce that they are packed in) and the cream cheese to a 4 to 5 quart slow cooker.
Cover and cook on LOW for 1 hour.
Using a spoon or spatula, break up the tamales and cream cheese a little bit making sure that there are still chunks of tamales.
Recover slow cooker and continue cooking on LOW for an additional 30 to 60 minutes until all of the cream cheese is melted and the dip is creamy.