Corn & Jalapeño Dip
Recipe: #14651
October 17, 2014
Categories: Dips, Bacon, Corn, Appetizers, Mexican, One-Pot Meal, Christmas, Game/Sports Day, New Years, Potluck, Slow Cooker Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Spicy, Pork Crock Pot Recipes, more
"Bacon, Cream Cheese, Jalapeños... need I say more? I make this in a 3 qt crockpot, then transfer to a 2 qt crockpot to serve. This is the ultimate party or potluck dish. From Damn Delicious. And it is!"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (133.2 g)
- Calories 393
- Total Fat - 20.1 g
- Saturated Fat - 9.5 g
- Cholesterol - 55.6 mg
- Sodium - 477.6 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 5.3 g
- Sugars - 1.9 g
- Protein - 15.8 g
- Calcium - 172.1 mg
- Iron - 0.9 mg
- Vitamin C - 30.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place corn, jalapeños, sour cream, Pepper Jack cheese, and Parmesan into a 3 qt slow cooker; season with salt and pepper to taste. Stir until well combined.
Step 2
Top with cream cheese. Cover and cook on low heat for 2 hours.
Step 3
Uncover and stir until cream cheese is well-combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with the crumbled bacon and chives, if desired.
For parties, I transfer the finished dip to a 2 qt mini crockpot, turned to the lowest setting.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting jalapeño peppers, choose ones that are firm, glossy, and bright in color.
- For the best flavor, use freshly grated Parmesan cheese.
- Substitute 1/2 cup of Greek yogurt for the sour cream to add a tangy flavor and a healthier option. The Greek yogurt is lower in fat and calories, and higher in protein than the sour cream, making it a great way to lighten up the dish.
- Substitute 1/2 cup of shredded Cheddar cheese for the Pepper Jack cheese to add a milder, creamy flavor. Cheddar cheese has a milder flavor than Pepper Jack cheese, so it won't overpower the other ingredients in the dip. Plus, it has a creamy texture that will help to make the dip extra smooth and creamy.
Vegetarian Variation Substitute the bacon with 8 ounces of cooked black beans and omit the Parmesan cheese. Top with diced bell peppers and diced tomatoes before serving.
Mexican Variation Substitute the bacon with 8 ounces of cooked chorizo and top with a mixture of diced bell peppers, diced tomatoes, and diced jalapenos. Omit the Parmesan cheese and top with a dollop of sour cream before serving.
Cheesy Garlic Bread: This cheesy garlic bread is the perfect accompaniment to the Corn & Jalapeño Dip. It's easy to make and adds a delicious crunchy texture to the dip. The garlic and cheese flavors complement the dip perfectly, making it an ideal side dish for any party or potluck.
Crispy Baked Potatoes: Crispy Baked Potatoes are the perfect accompaniment to the Cheesy Garlic Bread and Corn & Jalapeño Dip. The potatoes are easy to make and have a great crunchy texture. The potatoes also have a mild flavor that pairs nicely with the bold flavors of the dip and the garlic and cheese flavors of the bread. This is a great side dish for any party or potluck.
FAQ
Q: What type of cheese is used in the dip?
A: The dip uses Pepper Jack cheese and Parmesan cheese, both of which are shredded.
Q: What other ingredients are used in the dip?
A: The dip also contains mayonnaise, sour cream, garlic, onion powder, and cayenne pepper.
1 Reviews
You'll Also Love
Fun facts:
The jalapeño pepper is native to Mexico and has been used in Mexican cuisine since the 8th century. It was even mentioned in the Aztec writings of the 16th century!
The cream cheese used in this recipe was invented in 1872 by William Lawrence, a dairyman from Chester, New York. He called it “Philadelphia Cream Cheese” after the city where it was first sold.