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Crockpot Jalapeno Corn Dip

Crockpot Jalapeno Corn Dip

A creamy, spicy jalapeno corn dip slow-cooked with cheese, bacon, and fresh lime for a flavorful and easy appetizer perfect for parties and gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer, dip
Cuisine American
Servings 8 people
Calories 250 kcal

Equipment

  • 1 slow cooker for cooking the dip

Ingredients
  

  • 2 cans 15.25 oz each whole kernel corn (about 3 cups)
  • 2 jalapenos seeded and diced
  • 1 cup shredded Colby Jack or pepper jack cheese
  • 2/3 cup sour cream
  • 1 8 oz cream cheese, cubed
  • 6 slices bacon cooked and chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup queso fresco
  • 1 lime half juiced and half cut into wedges
  • Tortilla chips or corn chips for serving
  • 2 tsp Tajin seasoning optional

Instructions
 

  • Place corn, jalapenos, cheese, sour cream, cream cheese, and Tajin seasoning (if using) in the slow cooker.
  • Cook on low heat for 2 hours, stirring occasionally.
  • Add chopped bacon and stir well, reserving some bacon for garnish.
  • Remove from heat and top with cilantro, queso fresco, reserved bacon, and a squeeze of lime juice.
  • Serve warm with your choice of tortilla or corn chips.

Notes

  • Add cream cheese 15 minutes before serving for a smoother melt.
  • Use pepper jack cheese for extra spice.
  • Store leftovers refrigerated up to 3 days.