Ingredients:
16 ounces store-bought chili, such as Hormel
8 ounces cream cheese
8 ounces canned sweet corn
2 cups pepper jack cheese
1/3 cup whole milk

Directions:
Add all ingredients to a slow cooker; loosely mix them, and let the dip simmer for 2-3 hours on low. (If cooking for 3 hours, you might want to remove the lid halfway through and mix the dip to ensure it doesn’t burn, but this is optional). Then, transfer to a dish and serve.