Recipe
Author
Hy-Vee Test Kitchen
Save Options
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.
Servings and Ingredients
Ingredients
Serves 23
| Quantity | Ingredient | Add |
|---|---|---|
| 3 (15 oz each) cans Hy-Vee no salt added whole kernel corn, drained | ||
| 2 jalapenos, 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
- 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.
- Cover and cook on LOW for 3 hours.
- Uncover and stir until cream cheese is well combined. Cover and cook on HIGH for an additional 15 minutes.
- 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.
- 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.