1. Can I make Crockpot Jalapeno Corn Dip ahead of time?

Yes! You can prepare this dip a day ahead and store it in the fridge. When you're ready to serve, simply reheat it in your crockpot on the low setting, stirring occasionally. If it's too thick after refrigeration, just add a little reserved corn water or a splash of milk to achieve the perfect consistency.

2. How can I make this dip spicier?

If you love extra heat, you can increase the number of jalapenos in the recipe or even use spicier chili varieties like serrano peppers. Additionally, topping the dip with pickled jalapenos or chili flakes will elevate the spice level to suit your taste.

3. Can I use a different type of cheese for Crockpot Jalapeno Corn Dip?

Absolutely! While Colby Jack cheese gives the dip a creamy texture and mild flavor, you can easily swap it out for other cheeses like pepper jack for more heat or cheddar for a sharper taste. Feel free to experiment with your favorite cheeses!

4. Is this dip vegetarian-friendly?

Yes! Simply omit the bacon for a vegetarian version of this dip. You can also add extra vegetables like bell peppers or even mushrooms to enhance the flavor and texture without losing any of the richness.

Crockpot Jalapeno Corn Dip – Easy & Delicious Recipe

Name: Crockpot Jalapeno Corn Dip
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 15.25 ounce cans of whole kernel corn; 2 jalapenos, seeded and diced; 1 cup shredded Colby Jack cheese (or pepper jack for extra heat); ⅔ cup sour cream; 1 8 ounce block of cream cheese, cubed; 6 slices bacon, cooked and chopped; ¼ cup chopped cilantro; ¼ cup crumbled queso fresco; 1 lime (half juiced, half cut into wedges); Tortilla chips or Fritos for dipping; 2 tsp Tajin seasoning (optional)

Description

Crockpot Jalapeno Corn Dip is a creamy, cheesy, and spicy appetizer made effortlessly in a slow cooker. The combination of sweet corn, spicy jalapenos, smoky bacon, and melted cheese creates a dip that’s perfect for parties, game days, and family gatherings.

Ingredients

Scale

2 15.25 ounce cans of whole kernel corn
2 jalapenos, seeded and diced
1 cup shredded Colby Jack cheese (or pepper jack for extra heat)
⅔ cup sour cream
1 8 ounce block of cream cheese, cubed
6 slices bacon, cooked and chopped
¼ cup chopped cilantro
¼ cup crumbled queso fresco
1 lime (half juiced, half cut into wedges)
Tortilla chips or Fritos for dipping
2 tsp Tajin seasoning (optional)

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Instructions

Place the corn, jalapenos, shredded cheese, sour cream, Tajin seasoning (if using), and cream cheese in the slow cooker.
Set the slow cooker to low and cook for 2 hours, stirring occasionally.
Add the cooked bacon to the dip, saving a small portion to sprinkle on top later.
Once the dip is ready, sprinkle with cilantro, crumbled queso fresco, and a squeeze of lime juice.
Serve with tortilla chips or Fritos for dipping.

Notes

To thin out the dip, use a little of the reserved corn water from the cans if it becomes too thick.
If preparing ahead, wait to add the cream cheese until 15 minutes before serving to allow it to melt into the dip.
For extra heat, consider topping the dip with pickled jalapenos.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Appetizer
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/8 of the recipe
Calories: 200
Sugar: 3g
Sodium: 450mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg