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Slow-Cooker Corn-Jalapeño-Bacon Dip Recipe

Slow-Cooker Corn-Jalapeño-Bacon Dip
Source: Betty Crocker

Ingredients

  • 2 cups shredded pepper Jack cheese (8 oz)
  • 1 package (8 oz) cream cheese
  • 3 cloves garlic, finely chopped
  • 16 oz frozen corn
  • 1/4 cup pickled jalapeño chiles, chopped
  • 2 tablespoons liquid from jar of jalapeño chiles
  • 4 slices bacon, crisply cooked and crumbled
  • Chopped scallions, as desired
  • Tortilla chips and lime wedges, as desired
PREP TIME
15m 		COOK TIME
2h 		TOTAL TIME
2h15m
YIELD
10 servings

Instructions

  • Spray slow cooker with cooking spray. Place cheeses, garlic, frozen corn, jalapeño chiles, and liquid from chiles in slow cooker. Cover and cook on Low heat setting 2 hours, stirring a couple of times during cooking.
  • Stir in half of the chopped bacon. Transfer to serving bowl, and top with remaining bacon and scallions. Alternatively, you can serve this dip right out of the slow cooker.
  • Serve with tortilla chips and lime wedges on the side.

Snacks

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/3425/slow-cooker-corn-jalape-o-bacon-dip.jpg

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