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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! MORE + LESS -

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

Hide Images
  • 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.

Expert Tips

  • If you can't find shredded pepper Jack cheese, you may need to shred a block yourself. But don't distress--a block of cheese is usually cheaper than its shredded counterpart.
  • Do you want an even spicier dip? Add a few dashes of hot sauce and additional chopped jalapeño chiles.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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