Corn and Jalapeño Dip Recipe

Corn and Jalapeño Dip Recipe

Total Time Total: 4h15m

Yield: 4 cups

www.southernliving.com

  • 2 (8-oz.) packages. cream cheese, softened and cubed
  • 1 (8-oz.) packages. pre-shredded sharp Cheddar cheese (about 2 cups)
  • 2 cups frozen corn kernels, thawed
  • 3/4 cup half-and-half
  • 1/3 cup chopped scallions, plus more for garnish
  • 2 teaspoon minced garlic
  • 1 jalapeño chile, seeded and minced
  • 8 thick-cut bacon slices, cooked until crisp and crumbled
  • Corn chips
  1. Stir together cream cheese, Cheddar cheese, corn, half-and-half, scallions, garlic, and jalapeño in a 3-quart slow cooker.
  2. Cover and cook on LOW 3 ½ to 4 hours or on HIGH 1 ½ to 2 hours until creamy and bubbling, stirring halfway through. Stir in bacon.
  3. Garnish with scallions, if desired. Serve with corn chips.

Ingredients

  • 2 (8-oz.) packages. cream cheese, softened and cubed
  • 1 (8-oz.) packages. pre-shredded sharp Cheddar cheese (about 2 cups)
  • 2 cups frozen corn kernels, thawed
  • 3/4 cup half-and-half
  • 1/3 cup chopped scallions, plus more for garnish
  • 2 teaspoon minced garlic
  • 1 jalapeño chile, seeded and minced
  • 8 thick-cut bacon slices, cooked until crisp and crumbled
  • Corn chips

Instructions

  1. Stir together cream cheese, Cheddar cheese, corn, half-and-half, scallions, garlic, and jalapeño in a 3-quart slow cooker.
  2. Cover and cook on LOW 3 ½ to 4 hours or on HIGH 1 ½ to 2 hours until creamy and bubbling, stirring halfway through. Stir in bacon.
  3. Garnish with scallions, if desired. Serve with corn chips.