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Slow-Cooker Corn-Jalapeño-Bacon Dip

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Slow-Cooker Corn-Jalapeño-Bacon Dip
  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 10
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Add this slow-cooker dip to your party-recipe repertoire!

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

Directions

  • 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.
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
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