Slow Cooker Jalapeno Popper Corn Dip Food

CROCK POT JALAPEñO POPPER CORN DIP

Steps:

• Place drained corn, diced jalapenos, sour cream, shredded Mexican cheese blend into a 2.5 quart crock pot (or larger); season with salt and pepper, to taste.
• Stir until well combined. Top with cubed cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until everything is combined well.
• Sprinkle top with bacon and sliced green onions. Serve with tortilla or corn chips.

SLOW COOKER CORN AND JALAPEñO DIP

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

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.

SLOW COOKER JALAPENO POPPER CORN DIP

Steps:

• Lightly grease a 4-quart slow cooker.
• Add corn, bell pepper, jalapenos, garlic powder, green onion, cream cheese, shredded white cheddar, shredded Pepper Jack, sour cream, salt and pepper. Stir to mix together.
• Cover and cook on LOW for 2 to 2 1/2 hours, stirring after an hour.
• Sprinkle with bacon and cilantro and serve.