Slow Cooker Corn and Jalapeno Dip
User Reviews
4.9
36 reviews
Excellent
Slow Cooker Corn and Jalapeno Dip
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The creamiest, easiest dip ever! Perfect for big family gatherings + game day. A huge crowd-pleaser, too!
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Ingredients
- 4 lices Bacon diced
- 4 ½ cups corn kernels frozen, canned or roasted
- 2 jalapeños seeded and diced
- ½ cup sour cream
- 1 cup pepper jack cheese shredded
- ¼ cup cotija cheese crumbled
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 ounces cream cheese cubed
- 2 tablespoons cilantro fresh, chopped 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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