Slow Cooker Jalapeno Corn Dip
Slow Cooker Jalapeno Corn Dip is a creamy and flavorful appetizer perfect for game day or summer cookouts.
Equipment
- slow cooker
Ingredients
- 16 oz frozen sweet corn
- 1 diced jalapeño seeds and ribs removed, or leave them in for heat
- 8 oz chive and onion flavored cream cheese or swap with regular cream cheese
- ½ cup shredded Parmesan cheese
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
Instructions
- Place all ingredients in slow cooker
- Give it a stir, then stir occasionally as it continues to cook
- Cook on low for 2-3 hours until the cheeses are melted
Notes
Store leftover dip in the fridge for up to 3 days. Reheat in the microwave or in a saucepan on the stove until the cheese is melted again. This recipe portion works great in a 2 or 3-quart slow cooker. A larger slow cooker will also work, but it will cook faster. Prep ahead by adding all ingredients to a bowl or container. Tightly cover, then store in the fridge until ready to warm up in the slow cooker.
Nutrition
Serving: 1cupCalories: 359kcalCarbohydrates: 32gProtein: 14gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 59mgSodium: 573mgPotassium: 381mgFiber: 3gSugar: 2gVitamin A: 798IUVitamin C: 12mgCalcium: 289mgIron: 1mg
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