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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Hot Jalapeño Corn Dip Recipe

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This recipe for Hot Jalapeño Corn Dip is from Diddles, Middles, Littles - Neville Cookbook , 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:  
8 slices bacon, diced (optional)
2 15 oz. cans whole kernel corn, drained
2 fresh jalapeños, minced
1 c. Monterrey jack cheese, shredded
1/2 c. Parmesan cheese, grated
1/2 tsp. garlic powder
8 oz. cream cheese, cubed
Salt and pepper to taste
3 tbsp. fresh chives, chopped
Directions:
Directions:
1. Cook bacon in a skillet on medium-high heat until crispy (6-8 minutes).
2. Place corn, jalapeño, jack cheese, Parmesan, and garlic powder in slow cooker; season with salt and pepper. Stir until well combined. Top with cream cheese.
3. Cover and cook on low for 2 hours.
4. Uncover and stir until cream cheese is well combined. Cover and cook on high for an additional 15 minutes.
5. Serve immediately, garnish with bacon and chives. I also like to add a few drops of hot sauce!
Number Of Servings:
Number Of Servings:
Roughly 8 Canadians or 5 Okies, double for large gathering
Preparation Time:
Preparation Time:
Minutes!
Personal Notes:
Personal Notes:
I love this recipe because you can’t mess it up! Quick, easy, and cheesy, with just a little kick! Enjoy this taste of Oklahoma and think of me.

 

 

 

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