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Slow-Cooker Corn-Jalapeño-Bacon Dip

Slow-Cooker Corn-Jalapeño-Bacon Dip
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 10
Add this slow-cooker dip to your party-recipe repertoire!
By Haley Nelson
Created January 5, 2015

Ingredients

  • 2 cups shredded pepper Jack cheese (8 oz)
  • 1 package (8 oz) cream cheese
  • 3 cloves garlic, finely chopped
  • 16 oz frozen corn
  • 1/4 cup pickled jalapeño chiles, chopped
  • 2 tablespoons liquid from jar of jalapeño chiles
  • 4 slices bacon, crisply cooked and crumbled
  • Chopped scallions, as desired
  • Tortilla chips and lime wedges, as desired

Steps

  • 1
    Spray slow cooker with cooking spray. Place cheeses, garlic, frozen corn, jalapeño chiles, and liquid from chiles in slow cooker. Cover and cook on Low heat setting 2 hours, stirring a couple of times during cooking.
  • 2
    Stir in half of the chopped bacon. Transfer to serving bowl, and top with remaining bacon and scallions. Alternatively, you can serve this dip right out of the slow cooker.
  • 3
    Serve with tortilla chips and lime wedges on the side.

  • Do you want an even spicier dip? Add a few dashes of hot sauce and additional chopped jalapeño chiles.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
330mg
14%
Potassium
180mg
5%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
5%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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