Slow Cooker Corn Dip
Easy Mexican slow cooker corn dip recipe, homemade with simple ingredients. Full of canned corn, cheese, jalapenos, mayonnaise, bacon bits.
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Ingredients
- 2 cans Corn Drained, 15.25 oz can each
- 1 package Cream cheese Full fat, Cut into small cubes, 8 oz. package
- ½ cup Mayonnaise Full fat
- 1 cup Monterey Jack cheese Shredded
- 1 Jalapeno Deseeded, Finely chopped
- 1 teaspoon Garlic powder
- 2 tablespoon Green onions Thinly sliced
- 2 tablespoon Milk Whole, Optional
- ⅓ 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: 465kcalCarbohydrates: 31gProtein: 12gFat: 35gSaturated Fat: 13gTrans Fat: 1gCholesterol: 67mgSodium: 349mgPotassium: 393mgFiber: 3gSugar: 8gVitamin A: 1075IUVitamin C: 11mgCalcium: 191mgIron: 1mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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