Description
This Crockpot Jalapeño Corn Dip is creamy, cheesy, and packed with a little kick! Perfect for parties, game nights, or a delicious snack, this easy slow-cooker recipe is sure to be a crowd-pleaser. Serve it warm with tortilla chips or crackers!
Ingredients
Units
Scale
- 3 cups (450 g) frozen corn (or canned, drained)
- 8 oz (225 g) cream cheese, cubed
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (60 g) shredded Monterey Jack cheese
- 1/2 cup (120 ml) sour cream
- 2 jalapeños, finely chopped (remove seeds for less heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (60 ml) milk (optional, for a creamier dip)
- 1/2 cup cooked bacon, crumbled (optional)
- 2 green onions, chopped (for garnish)
Instructions
1️⃣ Prepare the Crockpot:
- Spray the inside of the slow cooker with non-stick spray.
2️⃣ Add the Ingredients:
- Place corn, cream cheese, shredded cheeses, sour cream, jalapeños, and seasonings into the slow cooker.
- Stir everything gently to combine.
3️⃣ Cook the Dip:
- Cover and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours, stirring occasionally.
- If the dip is too thick, stir in ¼ cup milk to loosen it.
4️⃣ Final Touches:
- Once melted and creamy, stir in bacon (if using).
- Garnish with chopped green onions.
5️⃣ Serve & Enjoy:
- Serve warm with tortilla chips, crackers, or toasted baguette slices.
Notes
🌶 Extra Spicy? Use pickled jalapeños or add 1/2 teaspoon cayenne pepper.
🧄 More Flavor? Mix in 1 teaspoon ranch seasoning for a tangy twist.
🥓 Meaty Upgrade? Stir in shredded chicken or crumbled sausage.
🧀 Cheese Lover’s Dream? Swap Monterey Jack for Pepper Jack cheese for extra spice.