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Green Chile Corn Dip

1 pound Jack cheese, shredded
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/2 cup creamed corn
1/2 cup fresh OR frozen corn kernels
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon sun-dried tomatoes, reconstituted and finely chopped

Combine all ingredients in a 4-quart slow cooker and mix thoroughly. Cover; cook on high heat setting about 1 hour. Serve with white or blue corn tortilla chips. Makes enough dip for 15 people.

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