Slow Cooker Corn and Jalapeno Dip

Slow Cooker Corn and Jalapeno Dip

Yield: 8 servings

Prep: 10

Cook: 2 15

Total: 2 25

The creamiest, easiest dip ever! Perfect for big family gatherings + game day. A huge crowd-pleaser, too!

4.9 stars (12 ratings)

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

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.
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.
Cover and cook on low heat for 2 hours.
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
Serve immediately, garnished with bacon and cilantro, if desired.

This Slow Cooker Corn and Jalapeno Dip recipe is brought to you by DAMN DELICIOUS

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