Jalapeno Corn Dip Recipe With Crock Pot Slow Cooker Food

CROCKPOT JALAPENO CORN DIP

Crockpot Jalapeno Corn Dip image

Provided by Michelle

Number Of Ingredients 10

Ingredients

2 15.25 ounce cans (3 cups whole kernel corn)
2 jalapenos - seeded and diced
1 cup shredded Colby Jack cheese
⅔ cup sour cream
1 8 ounce cream cheese (cubed)
6 slices bacon (cooked and chopped)
¼ cup cilantro (chopped)
¼ cup queso fresco
1 lime (half juiced, half cut into wedges)
Chips - fritos (corn chips, etc.)

Steps:

Place the corn, jalapenos, colby jack, sour cream and *cream cheese in the slow cooker. Turn on low for 2 hours.
Stir occasionally.
Add the bacon and stir, saving some for the top.
Remove and sprinkle with cilantro, queso fresco and a squeeze of lime.
Serve with your choice of chips.

SLOW COOKER CORN AND JALAPEñO DIP

Slow Cooker Corn and Jalapeño Dip image

Simply throw everything in the crockpot for the easiest, most creamiest dip ever!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 slices bacon, diced
3 (15.25-ounces) cans whole kernel corn, drained
2 jalapenos, seeded and diced
1/2 cup sour cream
1 cup shredded Pepper Jack cheese
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
8 ounces cream cheese, cubed
2 tablespoons chopped chives

Steps:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

SLOW-COOKER CORN DIP

Slow-Cooker Corn Dip image

Provided by Trisha Yearwood

Categories appetizer

Time 3h15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound frozen corn kernels, thawed
8 ounces cream cheese, cubed
1/2 cup chopped jarred pimientos
2 jalapeños, seeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon chili powder
Kosher salt
1/4 cup chopped fresh cilantro
Tortilla chips, for serving

Steps:

Combine the corn, cream cheese, pimientos, jalapeños, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt.
Serve warm with tortilla chips for dipping.

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