Slow Cooker Corn and Jalapeno Dip
Total Time
2 hours 25 minutes
Prep Time
10 minutes
Cook Time
2 hours 15 minutes
Rating
4.92 out of 5 stars
(12)
Ingredients
8 servings
- 4 slices bacon, diced
- 4 ½ cups corn kernels, frozen, canned or roasted
- 2 jalapenos, seeded and diced
- ½ cup sour cream
- 1 cup shredded Pepper Jack cheese
- ¼ cup crumbled cotija cheese
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces cream cheese, cubed
- 2 tablespoons chopped fresh cilantro leaves
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Preparation
Step 1
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.
Step 2
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.
Step 3
Cover and cook on low heat for 2 hours.
Step 4
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
Step 5
Serve immediately, garnished with bacon and cilantro, if desired.
Step 6
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Chef's notes
Use canned corn for convenience.
To add more heat, leave the seeds and membranes of the jalapenos or add an additional jalapeno.
Garnish with cilantro or crispy bacon for added flavor and texture.
