Description
This Slow Cooker Jalapeño Corn Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Combining sweet frozen corn with spicy jalapeño and savory cheeses, it’s effortlessly made in the slow cooker, allowing the flavors to meld beautifully over a few hours. Serve warm with tortilla chips or fresh veggies for a crowd-pleasing snack.
Ingredients
Main Ingredients
- 16 oz bag frozen sweet corn
- 1 diced jalapeño, seeds and ribs removed (or leave them in for more heat)
- 8 oz chive and onion flavored cream cheese (or regular cream cheese)
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
Instructions
- Combine Ingredients: Place the frozen sweet corn, diced jalapeño, cream cheese, Parmesan cheese, Monterey Jack cheese, and garlic powder into the slow cooker. Make sure all the ingredients are evenly distributed.
- Initial Stir: Give the mixture a thorough stir to combine all ingredients well before cooking. This ensures the cheeses begin melting evenly around the corn and jalapeño.
- Slow Cook: Cook the mixture on low heat in the slow cooker for 2 to 3 hours, stirring occasionally to prevent burning on the edges and to help the cheeses melt uniformly. The dip is ready when the cheese is fully melted and the dip is hot and bubbly.
Notes
- You can adjust the heat by leaving in or removing the jalapeño seeds and ribs.
- Use chive and onion flavored cream cheese for added depth of flavor, or substitute with regular cream cheese if preferred.
- If you want a thicker dip, cook a bit longer on low to evaporate excess moisture.
- Serve warm with tortilla chips, crackers, or fresh veggie sticks.
- This dip can be kept warm in the slow cooker on the ‘keep warm’ setting for up to 2 hours.
