Name: Crock Pot Jalapeño Popper Corn Dip
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 8
Ingredients: 3 15 oz cans fire-roasted corn, (drained well); 2 jalapeños, (seeded and diced); 1/2 cup sour cream; 1 cup shredded Mexican cheese blend; salt and pepper, (to taste); 1 8 oz block cream cheese, (cubed); 1/2 lb bacon, (cooked and crumbled); sliced green onions, (to garnish)

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5 from 1 vote

This is a sponsored conversation written by me on behalf of José Olé. The opinions and text are all mine.

Crock Pot Jalapeno Popper Corn Dip

I think I have your new favorite fun Cinco de Mayo dip. This is a take on the traditional corn dip but with the added flavors of yummy jalapeño poppers! AND BONUS: it’s made in a slow cooker – woot! You can make it ahead of time and then take it with you to your Cinco de Mayo celebration. Then all you have to do is plug it in and keep it on the warm setting.

Or if you’re hosting the Cinco de Mayo fun at your house – then I can help you with all of that. And it couldn’t be easier. First, make this dip. Second, pick up some José Olé Mexican snacks. Our personal favorites are the taquitos and the mini tacos. Oh, and the mini chimichangas are so good too!

The taquitos are perfect for dipping and all of these José Olé Mexican snacks are easy to serve since they are bite size and great finger foods. Plus, we all want time to spend with our family and guests when they come over, right? Who wants to be fussing over making lots of complicated food and creating a ton of dishes to wash later? Not me!

Pop the frozen snacks into the oven for 10-12 minutes and then set them out with some chips and salsa and this corn dip and you’ve got an amazing (and easy on the hostess) spread. Be sure to grab a $1.00 off coupon for any José Olé Mexican snack: HERE. Place all your snacks on brightly colored plates or in colorful bowls and serve with your favorite drinks (maybe a little sangria) and you’ve got a fun Mexican-inspired celebration! Olé!

Ingredients:

3 (15 oz.) cans fire-roasted corn, drained

2 jalapeños, seeded and diced

1/2 cup sour cream

1 cup shredded Mexican cheese blend

salt & pepper, to taste

1 (8 oz.) block cream cheese, cubed

1/2 lb. bacon, cooked and crumbled

sliced green onions, to garnish

Directions:
Drain 3 cans of corn.

I like to use the fire-roasted corn blend. But if you can’t find it, just use your favorite canned sweet corn.

Cut the tops and bottoms off of the jalapeños. Slice them lengthwise. Then remove all the seeds and discard. If you want this dish to be spicy, you can add some of the seeds to the dish since they are the spicy part of the jalapeño.

Finely dice the jalapeños.

Place drained corn into a 2.5 quart slow cooker.

Top with diced jalapeños.

Then top with shredded cheese. Season well with salt & pepper.

Top with sour cream. Stir the mixture well.

Top mixture with cubed cream cheese (don’t stir.)

Cover and cook on low for about 2 hours (until everything is warm and cream cheese has melted.)

Uncover and stir until everything is combined well.

Sprinkle top with bacon and sliced green onions.

And serve with José Olé taquitos! They are perfect for dipping and scooping!

You can keep the slow cooker on the warm setting so that it stays warm as everyone helps themselves!

Enjoy!