Slow Cooker Corn and Jalapeno Dip
This Slow Cooker Corn and Jalapeno Dip is a creamy, cheesy appetizer perfect for gatherings, featuring bacon and a kick from jalapenos.
Equipment
- Large cast iron skillet
- 6-qt slow cooker
Ingredients
- 4 slices bacon diced
- 4.5 cups corn kernels frozen, canned or roasted
- 2 jalapenos seeded and diced
- 0.5 cup sour cream
- 1 cup shredded Pepper Jack cheese
- 0.25 cup crumbled cotija cheese
- Kosher salt and freshly ground black pepper to taste
- 8 ounces cream cheese cubed
- 2 tablespoons chopped fresh cilantro 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.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 25gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 5mg
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