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Slow Cooker Corn and Jalapeño Dip Recipe

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This recipe for Slow Cooker Corn and Jalapeño Dip is from Pokeeno Eats - Savory Bites and "Suite" Treats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•4 slices bacon, diced
•3 (15.25-ounces) cans whole kernel corn, drained
•2 jalapenos, seeded and diced
•1/2 cup sour cream
•1 cup shredded Pepper Jack cheese
•1/4 cup grated Parmesan cheese
•Kosher salt and freshly ground black pepper, to taste
•8 ounces cream cheese, cubed
•2 tablespoons chopped chives
Directions:
Directions:
Simply throw everything in the crockpot for the easiest, most creamiest dip ever!

1.Heat a large 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.
2.Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3.Cover and cook on low heat for 2 hours.
4.Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
5.Serve immediately, garnished with bacon and chives, if desired.

Cook Time: 2 hours, 15 minutes
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min

 

 

 

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