Simply throw everything in the crockpot for the easiest, most creamiest dip ever!
4.9 stars (9 ratings)
Ingredients
4slicesbacon, diced
3 (15.25-ounces)cans whole kernel corn, drained
2jalapenos, seeded and diced
½cupsour cream
1cupshredded Pepper Jack cheese
¼cupgrated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
8ouncescream cheese, cubed
2tablespoonschopped 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.