Slow Cooker Corn and Jalapeño Dip
- 4 slices bacon, diced (double this! And don't use turkey bacon like I originally did!)
- 3 (15.25-ounces) cans whole kernel corn, drained
- 2 jalapeños, seeded and diced
- 1/2 cup sour cream
- 1 cup shredded Pepper Jack cheese
- Apparently they don't sell pre-shredded Pepper Jack cheese so you will either need to grate it yourself or substitute... think Monterrey/Colby Jack blend...
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces cream cheese, cubed (I would only use 6 ounces next time!)
- 2 tablespoons chopped chives (I left these out because I forgot to buy them. Feel free to add them to yours!)
1. 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.
2.Place corn (drain it really well, and maybe even dry it if you can so your dip is not as loose(?) is that how it should be described?) jalapeños, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3.Cover and cook on low heat for 2 hours.
4.Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
5. Serve immediately, garnished with bacon and chives, if desired.
I served mine with tortilla chips, but I believe some people just ate it plain, as a side dish. Whatever floats your boat!