Crockpot Jalapeno Corn Dip
Calories: 280kcal
Ingredients
- 2 15.25-ounce cans whole kernel corn (or 3 cups fresh/frozen corn)
- 2 jalapeños seeded and diced
- 1 cup shredded Colby Jack cheese or Pepper Jack for extra spice
- 2/3 cup sour cream
- 1 8-ounce block cream cheese, cubed
- 6 slices bacon cooked and chopped
- 1/4 cup chopped cilantro
- 1/4 cup queso fresco crumbled
- 1 lime half juiced, half cut into wedges
- 2 teaspoons Tajín seasoning optional
- Tortilla chips or Fritos for serving
Instructions
- Assemble in Slow Cooker: Add the corn, jalapeños, Colby Jack cheese, sour cream, Tajín (if using), and cream cheese to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 2 hours, stirring occasionally.
- Add Bacon: Stir in the cooked bacon, reserving some for topping.
- Finish and Serve: Sprinkle with chopped cilantro, crumbled queso fresco, and a squeeze of fresh lime juice. Serve warm with tortilla chips or Fritos.
Notes
Cream Cheese Tip: For a smoother texture, you can wait to add the cream cheese until 15 minutes before serving. Stir until melted and fully combined.
Spice Level: Use Pepper Jack cheese and extra jalapeños for more heat, or reduce the jalapeños for a milder dip.
Make Ahead: This dip can be prepared in advance and kept warm in the slow cooker for easy serving.
Spice Level: Use Pepper Jack cheese and extra jalapeños for more heat, or reduce the jalapeños for a milder dip.
Make Ahead: This dip can be prepared in advance and kept warm in the slow cooker for easy serving.