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Slow Cooker Corn and Jalapeno Dip

Slow Cooker Corn and Jalapeno Dip

Deliciously creamy Slow Cooker Corn and Jalapeno Dip made with corn, jalapenos, cheeses, and bacon.
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Appetizer
Cuisine American
Servings 8 dips
Calories 250 kcal

Equipment

  • Large cast-iron skillet
  • 6-qt slow cooker

Ingredients
  

  • 4 slices bacon diced
  • 4.5 cups corn kernels frozen, canned or roasted
  • 2 jalapenos seeded and diced
  • 0.5 cup sour cream
  • 1 cup shredded Pepper Jack cheese
  • 0.25 cup crumbled cotija cheese
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 8 ounces cream cheese cubed
  • 2 tablespoons chopped fresh cilantro leaves

Instructions
 

  • Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Place corn, jalapenos, sour cream, Pepper Jack cheese and cotija cheese into a 6-qt slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
  • Cover and cook on low heat for 2 hours.
  • Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
  • Serve immediately, garnished with bacon and cilantro, if desired.

Notes

Garnish with extra bacon and cilantro for enhanced flavor.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 4mgCalcium: 150mgIron: 1mg
Keyword appetizer, corn dip, Dip, jalapeno dip, party food, Slow Cooker
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