Slow Cooker Corn & Jalapeño Dip {Recipe}

One of my favorite things about summer turning to fall is cozying up on Sundays while football is on and enjoying some relaxation and good food (sometimes with a beer or glass of vino, depending on the day). It’s a fun time to try out new recipes or share old favorites with friends. Today, I tried out a new dip – Slow Cooker Corn & Jalapeño Dip – which I came across on Pinterest from one of my favorite food blogs, Damn Delicious.

This Corn & Jalapeño Dip is super easy and includes lots of my favorite flavors from ingredients like pepper jack cheese, sweet corn, jalapeños, cream cheese and bacon. And it tastes unlike any other dip I’ve had before. Check out my photos below, along with the full recipe. Let us know what you think in the comments – enjoy!

Time:

• Prep: 10 minutes
• Cook: 2 hours, 15 minutes
• Total: 2 hours, 25 minutes

Ingredients:

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

Directions:

• 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.