Slow Cooker Corn and Jalapeno Dip


4 slices bacon, diced

3 cans whole kernel corn, drained or 3 pt. frozen or fresh (blanched) corn

2 jalapenos, seeded and dices

1/2 cup sour cream

8 oz. Pepper Jack cheese, shredded

1/2 cup grated Parmesan cheese

Salt and pepper to taste

8 oz. cream cheese, cubed

2 tablespoons chopped chives



1. Heat a large 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. Place corn, jalapenos, sour cream and cheeses into a slow cooker; season with salt and pepper, to taster. Stir until well combined. Top with cubed cream cheese.

3. Cover and cook on low hear for 2 hours.

4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

5. Serve immediately, garnish with bacon and chives.


Yield: 6 Servings




Recipe from

Photo courtesy: Lois Linke

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