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Slow Cooker Jalapeño Popper Corn Dip

This is a crockpot dip that feeds a crowd - I'm scaling it down so you're not stuck with leftovers for a week. Takes about 2 hours in the slow cooker and stays warm the whole time you're watching the game.
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Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

~6-8 servings

  • 3 cups fresh or frozen corn kernels
  • 1/2 red bell pepper finely diced
  • 2 jalapeños seeded and minced
  • 3/4 tsp garlic powder
  • 2 green onions sliced
  • 4 oz cream cheese cubed
  • 1 package white cheddar cheese 4 oz, shredded
  • 2 oz pepper jack cheese shredded
  • 2 Tbsp sour cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 slices bacon cooked and crumbled
  • 1 Tbsp fresh cilantro chopped

Instructions

  • Lightly grease 4-quart slow cooker.
  • Add corn, bell pepper, jalapeños, garlic powder, green onions, cream cheese, cheddar, pepper jack, sour cream, salt, and pepper.
  • Stir ingredients, leaving cream cheese chunks.
  • Cover and cook on LOW for 2 hours, stirring once after first hour.
  • Dip is ready when bubbling and smooth.
  • Top with crumbled bacon and chopped cilantro before serving.

Notes

Keeps warm in slow cooker; stir occasionally if sitting for extended time.
Tried this recipe?Leave a comment below & let me know!