Slow Cooker Corn and Jalapeno Dip
2h 25m
1 / 5
Ingredients
- 4 slices bacon, diced
- 4 ½ cups corn kernels, frozen, canned or roasted
- 2 jalapenos, seeded and diced
- ½ cup sour cream
- 1 cup shredded Pepper Jack cheese
- ¼ cup crumbled cotija cheese
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces cream cheese, cubed
- 2 tablespoons chopped fresh cilantro leaves
Instructions
5 steps
- 1
Cook Bacon - Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- 2
Combine Ingredients - Place corn, jalapenos, sour cream, Pepper Jack cheese and cotija cheese into a 6-qt slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- 3
Cook - Cover and cook on low heat for 2 hours.
- 4
Finish - Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
- 5
Serve - Serve immediately, garnished with bacon and cilantro, if desired.
Progress
0 / 5 steps
