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Slow-Cooker Corn-Jalapeño-Bacon Dip Recipe
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.
A recipe from Betty Crocker
2018-08-17
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