Description
A warm, cheesy, and creamy dip with a kick from jalapenos and sweetness from corn, perfect for parties.
Ingredients
Scale
- 3 cups Corn (frozen or 2 cans drained)
- 8 ounces Cream cheese, cut into cubes
- 1 cup Sour cream
- 2 cups Shredded cheese (cheddar and pepper jack mix)
- 1 to 3 Jalapenos, finely chopped
- 2 cloves Garlic, minced (or 1 teaspoon garlic powder)
- Green onions, sliced (a small handful, save some for topping)
- Salt and pepper, to taste
- Optional: lime juice, smoked paprika, or crumbled bacon for topping
Instructions
- Add corn, cream cheese, sour cream, shredded cheese, jalapenos, garlic, and most of the green onions to the slow cooker.
- Cook on low for about 120 minutes, stirring every 30 minutes.
- Taste and add salt and pepper after it has become creamy and smooth.
- Sprinkle the remaining green onions on top before serving warm.
Notes
Stir occasionally while cooking to ensure even melting and prevent thick edges. For milder spice, remove the seeds from jalapenos.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg