Slow Cooker Corn Dip
Easy Mexican slow cooker corn dip recipe, homemade with simple ingredients. Full of canned corn, cheese, jalapenos, mayonnaise, bacon bits.
Yield: People
Ingredients
- 2 cans Corn, Drained, 15.25 oz can each
- 1 package Cream cheese, Full fat, Cut into small cubes, 8 oz. package
- 1/2 cup Mayonnaise, Full fat
- 1 cup Monterey Jack cheese, Shredded
- 1 Jalapeno, Deseeded, Finely chopped
- 1 tsp Garlic powder
- 2 tbsp Green onions, Thinly sliced
- 2 tbsp Milk, Whole, Optional
- 1/3 cup Bacon bits
Instructions
- Grease crockpot (6 quart or larger) with oil.
- Add cream cheese, mayonnaise, Monterey Jack cheese, jalapeno, garlic powder, green onions and mix until partially combined.
- Cover and cook on Low heat for 2 hours, stirring a couple of times during cooking to allow the cheese to fully melt and coat the corn.
- Optional: Stir in some milk, if dip is too thick.
- Sprinkle bacon bits on top or mix it in. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 465kcal, Carbohydrates: 31g, Protein: 12g, Fat: 35g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 349mg, Potassium: 393mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1075IU, Vitamin C: 11mg, Calcium: 191mg, Iron: 1mg