With a long holiday weekend coming up soon I am always looking for something different to take to parties. We actually have an appetizer/dip dinner every once in a while. This was perfect for dinner because it was only 2 hours in the slow cooker and my son could get dinner started when he got home from school. Yes, it is easy enough that my 14 year-old son made dinner and didn’t complain too much.
Verdict:
We all liked this quite a bit. Make sure you taste and salt and pepper the dip well. Tortillas chips were perfect for this dip. You can also add crumbled crispy bacon to the dip if you wish. I didn’t have any on hand so I didn’t add it but it is good!
We served this with a green salad to complete our meal.
Slow Cooker Spicy Corn Dip
Ingredients:
- 3 (16 oz) cans corn, drained
- 1/2 cup sour cream
- 2 jalapeno peppers, minced (seeded and membrane removed to reduce heat if you like)
- 1 cup cheddar or pepper jack cheese (your choice)
- 1/4 cup Parmesan cheese, freshly grated
- salt and pepper, to taste
- 1 (8 oz) block cream cheese, cut into pieces
- green onions, sliced for serving, if desired
- 4 oz. bacon, crumbled on top for serving, if desired
- tortilla chips or vegetables for serving
Directions:
- Place corn, sour cream, jalapenos, cheese, Parmesan, salt and pepper into bowl of slow cooker. Stir until well combined.
- Sprinkle cream cheese over top. Cover and cook on low for 2 hours.
- Remove cover and stir until cream cheese is fully incorporated. Cover and cook on high for 15 minutes before serving.
- Serve with tortilla chips or vegetables for dipping.
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Oh my goodness! I absolutely love corn! Can’t wait to try it! 🙂
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Thank you! I hope you like it!
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Thank you!
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