Slow Cooker Jalapeño Corn Dip
Whether it’s game day or a summer cookout, a savory dip with chips makes the best appetizer! Jalapeño Corn Dip is a creamy and flavorful option that will be devoured at every gathering. Add everything to the slow cooker and enjoy the melty, cheesy goodness!
Servings 4 people
Calories 359kcal
Equipment
- Slow Cooker
Ingredients
- 16 oz bag frozen sweet corn
- 1 diced jalapeño, seeds and ribs removed or leave them in if you want to give it a little heat
- 8 oz chive and onion flavored cream cheese or swap regular cream cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
Instructions
- Place all ingredients in slow cooker
- Give it a stir, then stir occasionally as it continues to cook
- Cook on low for 2-3 hours until the cheeses are melted
Notes
- Store leftover dip in the fridge for up to 3 days. Reheat in the microwave or in a saucepan on the stove until the cheese is melted again.
- This recipe portion works great in a 2 or 3-quart slow cooker. A larger slow cooker will also work, but it will cook faster.
- Prep ahead by adding all ingredients to a bowl or container. Tightly cover, then store in the fridge until ready to warm up in the slow cooker.
Nutrition
Calories: 359kcal | Carbohydrates: 32g | Protein: 14g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 573mg | Potassium: 381mg | Fiber: 3g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 12mg | Calcium: 289mg | Iron: 1mg