Slow Cooker Corn and Jalapeno Dip
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Simply throw everything in the crockpot for the easiest, most creamiest dip ever. It’s so good, you’ll want to eat it with a spoon!
I think it’s safe to say that I’m a bit obsessed with dip, whether it’s guacamole, spinach and artichoke dip, enchilada dip, queso dip… the list goes on. But when you can make the creamiest of all dips right in your slow cooker – well, that may just be the best dip of all time.
No, but really, you cannot go wrong with a cream cheese based dip with melted pepper jack cheese, salty Parmesan, sweet corn kernels and jalapeños for just a hint of heat. For extra spiciness, feel free to add in more jalapeños to taste. You can even take it one step further and top this baby off with crumbled bacon but either way, you’ll want to eat this dip with a spoon. Who needs chips anyway?
Slow Cooker Corn and Jalapeno Dip
Ingredients
- 4 slices bacon, diced
- 3 (15.25-ounces) cans whole kernel corn, drained
- 2 jalapenos, seeded and diced
- ½ cup sour cream
- 1 cup shredded Pepper Jack cheese
- ¼ cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces cream cheese, cubed
- 2 tablespoons chopped chives
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a 6-qt slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 2 hours.
- Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
- Serve immediately, garnished with bacon and chives, if desired.
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What about flavored cream cheese?
What a great idea!
This looks amazing, it says to serve immediately. What would you reccomened if I made it then had to travel with it somewhere else. Would you reheat it or serve cold?
I would reheat! 🙂
Wow, this looks delicious! What do you think about substituting one can of black beans for one can of corn, making the recipe 2 cans corn, 1 can black beans? Would the flavors work or would that be a “flavor clash?” Thanks!
Sounds amazing!
I just made it exactly how you described above and it turned out great!!
That’s great! Thanks for sharing.
Currently making this right now! But I do have a question… My dip is mostly white!… The picture it looks mostly corn. I’ve checked and rechecked ingredients, and I followed exactly. Should it look like a white dip with corn ?
Yes, this is completely normal – the dip is mostly white when submerged in the slow cooker.
Really good! The next day, I put some leftovers in a mug and poured hot chicken bouillon over – cream of chicken soup!
Omgoodness!! This dip is to die for! I used frozen corn but otherwise followed exactly!!! Love, love, love!!!
Can you prepare as far as adding everything, storing in fridge and then cooking the next day?
I actually have not tried this myself so I cannot really say with certainty – as always, please use your best judgment.
Do you think goat cheese could be used in place of the cream cheese?cream cheese bothers our tummies!
You can certainly try substituting goat cheese but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
Sarah….if you Google it, you’ll find 9-11 substitutions for cream cheese.
Making this today for a DIP-OFF for charity! Wish me luck.
I’m hoping it will hold up after being out at room temp for a little while. Any experience with that?
Unfortunately not – we devoured it all while it was still hotttt 🙂
Hi! I think I’m going to make this tomorrow for a cookout… Do you think the recipe will be enough (without doubling) to serve 8 people? We will also have lots of other food, but I just want to be sure before preparing it. Thanks!
Serena, this recipe yields about 6 standard appetizer servings. Please use your best judgment to serve 8.
Can this be frozen and thawed in a crockpot?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Can you do it on high to cut the cook time in half or will it burn?
Or how well does it reheat? If I cooked it in the morning and in the evening turned the crock pot on warm or low do you know if it would yield the same results?
Stephanie, I worry that cooking on high heat will cause the dip to burn. As for reheating, it should be fine to keep the dip on the warm setting but it may be best to stir it occasionally.
Hello I’m English what is a crockpot? Can I make this without one? ☺️
A Crock-Pot is a large electric pot used for cooking food very slowly. And without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
I made this tonight and it was scrumptious! Definitely going into my favorite recipe file!
I like to use frozen corn in lieu of canned corn. To avoid the extra moisture, I would suggest either microwaving the frozen corn and then draining before adding to the recipe or even using a pan on the stove top to saute the the frozen corn until the excess moisture has evaporated.
Can I use habanero peppers instead
Yes, of course.
Can this be made covered in the oven at a low temp?
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
I love corn food. I may live off snack and this dip appearance amazing and authentic.Thanks
This was so amazing!! One tip though….it’s much better with regular cream cheese…the low fat changes the flavor. I’ve made it twice first with regular cream cheese and reg sour cream and the second with low fat cream cheese and reg sour cream. The first had more flavor and was by far the best!!
Took this tonight to our annual Christmas Eve Taco Bar and it was AMAZING. There was absolutely none leftover. Will definitely make this again!