Description
Irresistible Jalapeño Corn Dip (Slow Cooker Recipe) is a crowd-pleaser, creamy and comforting, perfect for any gathering.
Ingredients
Scale
- 8 oz Cream cheese (At room temperature for easy mixing.)
- 1 cup Sour cream (Can substitute with Greek yogurt for a lighter option.)
- 15 oz Fire-roasted corn (Fresh corn can be used in season.)
- 2 medium Jalapeños (Seeds removed for manageable heat.)
- 1 tsp Garlic powder (Can use fresh minced garlic instead.)
- 1 tsp Chili powder (Cayenne can be used for extra kick.)
- 1 tsp Salt (Adjust to taste after cooking.)
- 1 cup Shredded cheese (Monterey jack blends beautifully.)
- 4 slices Bacon (Vegetarian substitute could be smoked paprika.)
- 1 tbsp Fresh cilantro (Optional for garnish.)
Instructions
- Combine cream cheese and sour cream in your slow cooker. Stir gently until mixed, breaking the cream cheese into large chunks.
- Add fire-roasted corn, diced jalapeños, garlic powder, chili powder, salt, and shredded cheese into the slow cooker. Mix briefly until everything is just incorporated.
- Cover the slow cooker and set it to LOW heat for 2 hours, stirring occasionally.
- Prepare a large skillet over medium heat while the dip cooks.
- Cook bacon in the warm skillet until crispy, then transfer to paper towels.
- Crumble the cooked bacon into small pieces and set aside 1 to 2 tbsp for garnishing later.
- Stir the remaining bacon and cilantro into the dip after 2 hours.
- Serve hot from the slow cooker, topping with reserved bacon and cilantro.
Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: Irresistible Jalapeno Corn Dip