Description
A warm, creamy dip with a spicy kick, perfect for gatherings and easy to prepare in a slow cooker.
Ingredients
Units
Scale
Main Ingredients
- 2 cups sweet corn (fresh or frozen) (Drain well if using canned corn.)
- 1 medium jalapeno, diced (Scrape out seeds for milder heat.)
- 8 oz cream cheese, cubed (Use block cream cheese for best melting.)
- 2 tablespoons butter (Adds richness.)
- 1 cup shredded cheese (Cheddar, pepper jack, or a mix.)
- 1/2 cup sour cream (Optional, adds tanginess.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 oz bacon, cooked and chopped (Reserve some for topping.)
Instructions
Preparation
- Add sweet corn, diced jalapenos, cubed cream cheese, and butter into the crockpot.
- Sprinkle in garlic powder, onion powder, salt, and pepper.
- Cook on low for approximately 2 hours, stirring occasionally.
- Near the end, stir in shredded cheese and sour cream until smooth.
- Finally, mix in the cooked bacon, saving some for garnish, and serve warm.
Notes
For best results, use freshly shredded cheese and adjust jalapeno quantity based on desired heat level. Serve with sturdy tortilla chips, Fritos, or pita chips.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer, Snack
- Method: Slow Cooking
- Cuisine: American, Tex-Mex
Nutrition
- Calories: 240
- Sugar: 1
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
