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Slow Cooker Hot Corn & Chile Cheese Dip
Kathy Penney
Creamy and cheesy hot corn dip with a chile kick and a bacon crunch done in the slow cooker.
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Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
1
minute
min
Total Time
2
hours
hrs
11
minutes
mins
Course
Appetizer
Servings
6
servings
Ingredients
1x
2x
3x
4
slices
of bacon broken into bacon bits
3
15.25 oz Fire Roasted Corn (drained)
1
small can Fire Roasted Green Chiles
drained
1/2
cup
sour cream
1
cup
shredded Pepper Jack cheese
1/4
cup
grated Parmesan cheese
Salt and pepper to taste
8
oz
softened cream cheese cubes
2
tablespoons
chives
Instructions
Add corn, chiles, sour cream, Pepper Jack cheese, and Parmesan Cheese to the slow cooker.
Salt and pepper to your taste.
Stir well to combine.
Place cubes of cream cheese on top of corn mixture.
Cover and cook on low for 2 hours.
At 2 hour mark stir to blend in cream cheese.
Cook an additional 10 minutes.
Garnish with bacon bits and chives and serve immediately.
(This dish is best served hot.)
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