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Slow Cooker Spicy Bacon Corn Dip Recipe

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Ingredients

Adjust Servings:

	2 lbs frozen sweet corn
	8 ounces neufchatel cheese, cut into cubes
	8 ounces monterey jack cheese, grated
	3/4 cup sour cream
	3 jalapeno peppers, stem and seeds removed, finely chopped
	3 garlic cloves, peeled and minced (or pressed through a garlic press)
	1 teaspoon kosher salt
	1/2 teaspoon fresh ground black pepper
	1 lb bacon, cooked until crisp
	6 green onions, green parts only, thinly sliced, then minced

Nutritional information

296.3

Calories

208 g

Calories From Fat

23.2 g

Total Fat

10.2 g

Saturated Fat

48.8 mg

Cholesterol

521 mg

Sodium

13.7 g

Carbs

1.4 g

Dietary Fiber

2.6 g

Sugars

10.4 g

Protein

134g

Serving Size

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Slow Cooker Spicy Bacon Corn Dip Recipe

Name: Slow Cooker Spicy Bacon Corn Dip Recipe
Prep time: 20 min
Total time: 3 h 40 min
Yield: 16
Cuisine: American
Ingredients: : 2; : 8; : 8; : 3/4; : 3; : 3; : 1; : 1/2; : 1; : 6

Features:

Cuisine:

American

This dip made for a great app for pre-Thanksgiving dinner. We all enjoyed it and my daughter kept on going seconds, thirds, etc. I added a can of black beans (rinsed and drained) to the mix and it gave it some good flavor and texture. Loved the ease of it by having it cook in a slow cooker, while I was making dinner. Thank you, duonyte, for sharing. Made it for FYC.

220 min
Serves 16
Easy

Ingredients

Directions

Spicy Bacon Corn Dip (Slow Cooker), From the blog Foodie with Family I have not made this, but this would be great for a potluck, picnic or party The blogger says that it makes a lot, but that it will keep for about 5 days I took a guess at servings, for all I know it may serve more , This dip made for a great app for pre-Thanksgiving dinner We all enjoyed it and my daughter kept on going seconds, thirds, etc I added a can of black beans (rinsed and drained) to the mix and it gave it some good flavor and texture Loved the ease of it by having it cook in a slow cooker, while I was making dinner Thank you, duonyte, for sharing Made it for FYC

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Steps

1 Done	Lightly Coat the Crock of a Slow-Cooker With Non-Stick Cooking Spray or Lightly Grease It With Oil. (i Would Probably Use a 3 or 4 Qt Cooker).
2 Done	Stir Together the Sweet Corn, Cream Cheese, Monterey Jack Cheese, Sour Cream, Jalapenos, Garlic, Salt, and Pepper. Put the Lid on the Slow-Cooker and Set the Cooker to Low. Cook For 2-3 Hours, or Until the Contents Are Uniformly Hot, the Cheese Is Melted, and the Corn and Jalapeno Are Coated With a Creamy Sauce.
3 Done	While the Mixture Is Cooking, Finely Chop the Crispy Bacon and Reserve 1 Tablespoon of the Chopped Bacon Along With 2 Teaspoons of the Minced Green Onion.
4 Done	Stir the Remaining Bacon and Green Onion Into the Hot Dip Then Scoop the Dip Into a Serving Dish. Sprinkle the Reserved Bacon and Green Onion Over the Top and Serve With Chips or as a Side Dish.
5 Done	Leftovers Can Be Stored, Tightly Wrapped, in the Refrigerator For Up to 5 Days. Reheat Covered but Vented in a Microwave on High Until Hot All the Way Through.
6 Done	Note: I Made Only Half the Recipe. I Mixed Everything in a Heat-Proof Bowl That Fits Into My 5 Qt Crockpot. I Did Mix Everything About an Hour After Starting. used a Bit Less Bacon, Since I'm the Only One Enjoying This, and I Thought That Tasted Good. This Is Also Good on Baked Potatoes.