Corn & Jalapeño Dip
Created by JostLori on October 17, 2014
- Servings: 10
- Prep Time: 10m
- Cook Time: 2.25h
- Recipe #14651
Ingredients
- 3 cans (15.25 ounce each) whole kernel corn (drained)
- 2 jalapeño peppers, seeded and diced (more if you like it spicy)
- 1/2 cup sour cream
- 1 cup Pepper Jack cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 8 ounces cream cheese (cubed)
- 6 ounces bacon (6 slices, slices, cooked and crumbled)
- 2 tablespoons chopped chives
How to Make
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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.
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Step 2: Top with cream cheese. Cover and cook on low heat for 2 hours.
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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.
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For parties, I transfer the finished dip to a 2 qt mini crockpot, turned to the lowest setting.
Nutritional Facts
- 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