Slow Cooker Corn and Jalapeno Dip
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Thursday, March 13, 2014

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Slow Cooker Corn and Jalapeno Dip

Kelly Mike - Thursday, March 13, 2014

Ingredients


  • 4 slices bacon, diced
  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 2 jalapenos, seeded and diced
  • 1/2 cup sour cream
  • 1 cup shredded Pepper Jack cheese
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces cream cheese, cubed
  • 2 tablespoons chopped chives

Directions

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.
Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a 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 chives, if desired.


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