Crock Pot Jalapeno Popper Corn Dip is full of corn, bacon, jalapenos in a creamy filling. Serve with tortilla chips or corn chips!
CROCK POT JALAPENO POPPER CORN DIP
TIPS FOR MAKING THIS CORN DIP:
- I think the fire-roasted canned corn works best with this recipe. It really adds an additional layer of flavor. You could always use canned Mexi-corn as well or just regular canned sweet corn.
- Fresh jalapeños are my favorite but you could used pickled jalapeños if that's all you have.
- See my tip below for keeping down the heat (spicy) level when using jalapeños.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
HOW TO MAKE SLOW COOKER JALAPENO POPPER CORN DIP:
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CROCK POT JALAPENO POPPER CORN DIP
Ingredients
- 3 (15 oz) cans fire-roasted corn, drained well
- 2 jalapeños, seeded and diced
- ½ cup sour cream
- 1 cup shredded Mexican cheese blend
- salt and pepper, to taste
- 1 (8 oz) block cream cheese, cubed
- ½ lb bacon, cooked and crumbled
- sliced green onions, to garnish
Instructions
- Place drained corn, diced jalapenos, sour cream, shredded Mexican cheese blend into a 2.5 quart crock pot (or larger); season with salt and pepper, to taste.
- Stir until well combined. Top with cubed cream cheese.
- Cover and cook on low heat for 2 hours.
- Uncover and stir until everything is combined well.
- Sprinkle top with bacon and sliced green onions. Serve with tortilla or corn chips.
Video
Notes
Nutrition
Originally published: May 2016
Updated and republished: May 2020
Oh my! This looks so good, I can't stand it!!! I can't wait to make this. Thanks for such a great recipe!
Yum, I love warm creamy corn dips.... especially if they have a little bit of kick!
You would LOVE this one!! You have to try it, YUM!
Is this good served with corn chips?
Yes, you can serve this with corn chips.
Can this be made and be frozen for later?
You say a block of Cream cheese, but you say 8oz. Most blocks are 16oz and the small blocks are 8oz. In your picture you show 16oz. Which one is correct?
Thanks!
Hi Susan - my picture shows an 8 oz. block. Most cream cheese blocks are 8 oz. That is the amount you want to use for this recipe. 🙂
Can this be refrigerated and reheated and still be good?
Joy - I haven't tried that. I'm sorry! It's possible but you'd probably have to gently re-heat it.
I made it this morning for a work potluck. Total success and all eaten up! I was thanked for making it and was asked for the recipe. Woo!
Could this go in the oven?
Hi Janet! It could. I haven't tested it out though so I couldn't give you an exact amount. I would probably cover with foil and heat it at 350f for about 20 minutes, then stir and go from there. 🙂
Can you use frozen corn and does the corn have to be roasted