Slow Cooker Corn and Jalapeno Dip
The creamiest, easiest dip ever! Perfect for big family gatherings + game day. A huge crowd-pleaser, too!
Equipment
- large cast iron skillet
- 6-qt Slow Cooker
Ingredients
Bacon and Cheese
- 4 slices bacon diced
- 1 cup shredded Pepper Jack cheese
- ¼ cup crumbled cotija cheese
- 8 ounces cream cheese cubed
Vegetables
- 4 ½ cups corn kernels frozen, canned or roasted
- 2 jalapenos seeded and diced
- 2 tablespoons chopped fresh cilantro leaves
Dairy and Seasoning
- ½ cup sour cream
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
Cooking Steps
- 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
This dip is perfect for any gathering and can be easily doubled for larger crowds.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg
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