Yield: 8 servings
Crockpot Jalapeño Corn Dip
Crockpot Corn Dip is made with juicy corn, spicy jalapeños, gooey cheese, smooth cream cheese, and crispy bacon. Serve with chips, pretzels, or just spoon it right out of the crockpot!
Ingredients
- 2 (15.25 oz) cans whole kernel corn, about 3 cups corn kernels
- 2 jalapeños, seeded and diced (or leave seeds in for extra spicy dip!)
- 1 cup shredded Colby Jack cheese
- ⅔ cup sour cream
- 1 (8 oz) block cream cheese, cubed
- 6 slices bacon, cooked and chopped
- ¼ cup chopped cilantro
- ¼ cup crumbled queso fresco
- 1 lime, half juiced, half cut into wedges
- Chips - fritos, corn chips, etc.
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Instructions
- Place the corn, jalapeños, colby jack, sour cream and *cream cheese in the slow cooker. Turn on low for 2 hours.
- Stir occasionally.
- Add the bacon and stir, saving some for the top.
- Remove dip (for serving if you want, you can also leave it in the crockpot!) and sprinkle with cilantro, queso fresco and a squeeze of lime.
- Serve with your choice of chips!
Notes
*You can wait to add the cream cheese until 15 minutes before serving. Add the cream cheese and let it melt. Stir to combine.
Nutrition
Serving: 1 serving, Calories: 187kcal, Carbohydrates: 3g, Protein: 7g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 307mg, Potassium: 101mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 424IU, Vitamin C: 3mg, Calcium: 159mg, Iron: 0.3mg