Quantcast

Anchored in Tradition: Slow Cooker Corn and Jalapeño Dip - KVOA | KVOA.com | Tucson, Arizona

Anchored in Tradition: Slow Cooker Corn and Jalapeño Dip

Posted: Updated:

Nichole Szemerei: Slow Cooker Corn and Jalapeño Dip 


Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 25 minutes
Simply throw everything in the crockpot for the easiest, most creamiest dip ever!


Ingredients:
· 4 slices bacon, diced (or use real bacon bits)
· 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
· Salt and pepper, to taste
· 8 ounces cream cheese, cubed
· 2 tablespoons chopped chives (optional)


Directions:
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, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3. Cover and cook on low heat 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, garnished with bacon and chives, if desired.

WEATHER
Interactive Radar
Powered by Frankly

© KVOA.com 2018, KVOA.com
A CORDILLERA COMMUNICATIONS Station
All rights reserved
Privacy Policy, | Terms of Service, and Ad Choices

Can't find something?