Slow Cooker Corn and Jalapeño Dip
Slow Cooker Corn and Jalapeño Dip is the ultimate party appetizer, blending sweet corn, zesty jalapeños, and creamy cheese into a warm, comforting dip. Perfect for game days or cozy movie nights, this hassle-free recipe requires just a few simple ingredients tossed into your slow cooker. The result is a cheesy delight that will have everyone coming back for more. Serve it with tortilla chips or fresh veggies for an irresistible snack that’s sure to impress.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 10 minutes
- Yield: Serves approximately 6
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups sweet corn (fresh or frozen)
- 1 cup diced jalapeños (adjust based on spice preference)
- 8 oz cream cheese
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded sharp cheddar cheese
- 1 tsp garlic powder
- Salt to taste
Instructions
- Rinse and chop jalapeños, keeping seeds for extra heat if desired.
- In a slow cooker, combine corn, jalapeños, cream cheese, sour cream, cheddar cheese, and garlic powder. Mix well.
- Cover and cook on low for 2 hours.
- Stir the dip and adjust seasoning as needed.
- Serve hot with tortilla chips or fresh veggies for dipping.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: For added protein, include cooked chorizo or black beans. Substitute pepper jack cheese for an extra kick. Store leftovers in an airtight container for up to three days; reheat in the microwave or slow cooker with a splash of milk if needed.