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+ servings

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.
Prep Time 10 minutes
Cook Time 2 hours 1 minute
Total Time 2 hours 11 minutes
Course Appetizer
Servings 6 servings


  • 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


  • 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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