Crockpot Jalapeño Corn Dip
Crockpot Jalapeño Corn Dip Recipe with creamy cheese, bacon, corn, and bold jalapeño flavor.
Ingredients
- 4 cups corn kernels frozen or canned, drained
- 8 oz cream cheese softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 6 slices cooked bacon crumbled
- 2 –3 jalapeños chopped
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp chopped green onions
- 1 tbsp ranch seasoning
- Hot sauce to taste
- ¼ cup grated Parmesan cheese
Instructions
- Add corn, cream cheese, sour cream, cheddar cheese, bacon, jalapeños, garlic, salt, and pepper to crockpot.
- Stir gently to combine.
- Cover and cook on low for 2–3 hours or high for 1–2 hours.
- Stir occasionally until the cheese is fully melted and dip is creamy.
- Switch crockpot to warm setting.
- Garnish with green onions and extra cheese before serving.
- Serve warm.
Notes
Adjust jalapeños to control spice level.
Stir occasionally for even melting.
Use full-fat dairy for best texture.
Stir occasionally for even melting.
Use full-fat dairy for best texture.