Crock Pot Jalapeño Popper Corn Dip Recipes

CROCKPOT JALAPENO CORN DIP

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

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.

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.

JALAPENO POPPER DIP WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir Cheddar cheese, cream cheese, jalapeno peppers, bacon, corn, and mayonnaise together in a small casserole dish.
• Bake in preheated oven until warm and bubbly, 15 to 20 minutes.