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–+ servings
Crockpot Jalapeno Corn Dip

Crockpot Jalapeno Corn Dip: Creamy, Spicy Bliss Awaits

This Crockpot Jalapeno Corn Dip brings creamy comfort and spicy kick, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 2 hours
Additional Cooking Time 15 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 cans Corn fresh, frozen, or canned can be used
  • 2 medium Jalapenos adjust spice level by removing seeds
  • 2 cups Colby Jack Cheese can substitute with Monterey Jack or Cheddar
  • 1 cup Sour Cream Greek yogurt can be a lighter alternative
  • 8 oz Cream Cheese ensure it’s softened for easy mixing
  • 1 tbsp Tajin Seasoning optional
  • 1 cup Cooked Bacon can be omitted for a vegetarian version
For the Garnish
  • 1/4 cup Chopped Cilantro can swap with green onions
  • 1/2 cup Queso Fresco can substitute with feta
  • 1 tbsp Lime Juice fresh lime is ideal

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Combine sweet corn, chopped jalapenos, Colby Jack cheese, sour cream, and softened cream cheese in your slow cooker. Sprinkle in the Tajin seasoning if using and mix well.
  2. Set the slow cooker to low, cover, and heat for about 2 hours, stirring occasionally.
  3. After 2 hours, stir in the cooked bacon, reserving some for garnish, and cook for an additional 10-15 minutes.
  4. Transfer to a serving dish and garnish with cilantro, queso fresco, and lime juice.
  5. Serve warm with tortilla chips or Fritos.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 30mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently when serving.

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