Slow Cooker Corn Dip
Slow Cooker Corn Dip is warm, creamy, cheesy, and rich. Serve it with tortilla chips and it makes a fabulously easy game day appetizer.
Servings: 8
Equipment
Ingredients
- 2 (15.25-ounce) cans corn drained
- 1 (8-ounce) block cream cheese softened
- 1/2 cup mayonnaise
- 1 cup shredded Pepper Jack cheese
- 1 jalapeno seeded and minced
- 2 green onions sliced
- 1/2 tsp chili powder
- 4 slices bacon cooked and crumbled
Instructions
- Line a slow cooker with a Reynolds slow cooker liner or spray the insert with cooking spray.
- Add all ingredients except the bacon to the slow cooker.
- Cover and cook on LOW for 2 hours, stirring once or twice to get the cream cheese mixed in well.
- Sprinkle bacon on top before serving.
Notes
If you want less heat, use a can of diced green chiles instead of jalapeno.
If you want to use fresh corn for this recipe, use 3 cups of fresh corn kernels.
Nutrition
Calories: 334kcal