Slow-Cooker Spicy Corn Dip

Recipe

Appetizer
Slow-Cooker Spicy Corn Dip

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User Rating

4.33 out of 5 stars
Rate it:
6 ratings

Recipe Data

23
Servings
15min
Prep
3hr21min
Total

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Description

Even though it's a dip, there's no reason you can't use it to top chicken, potatoes, or brats. In fact, we encourage it.

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Servings and Ingredients

Ingredients
Serves 23
QuantityIngredientAdd
3(15 oz each) cans Hy-Vee no salt added whole kernel corn, drained
2jalapenos, seeded and diced
½ c.Hy-Vee sour cream
1 c.Hy-Vee shredded pepper jack cheese
¼ c.Hy-Vee shredded Parmesan cheese
Hy-Vee kosher sea salt, to taste
Hy-Vee black pepper, to taste
1(8 oz) pkg Hy-Vee cream cheese, cubed
4 slice(s)Hy-Vee bacon, chopped
2 tbsp.chives, chopped

Things To Grab

  • Slow-cooker
  • Large skillet
  • Paper towels
  • Plate

Directions

  1. In a slow cooker, combine corn, jalapeños, sour cream, pepper jack cheese and Parmesan. Season with salt and pepper to taste. Stir until well combined. Top with cream cheese.
  2. Cover and cook on LOW for 3 hours.
  3. Uncover and stir until cream cheese is well combined. Cover and cook on HIGH for an additional 15 minutes.
  4. Meanwhile, heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6 minutes. Transfer to a paper towel-lined plate; set aside.
  5. Serve immediately, sprinkled with bacon and chives.

Nutrition facts

Servings

100 Calories per serving
1/4 c.

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 20mg
  • Sodium: 105mg
  • Total Carbohydrates: 7g
  • Protein: 4g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 2%
0%
Calcium 6%

Recipe Source:

Hy-Vee Big Holiday Food Book 2016.