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5 from 4 votes

Crock Pot Jalapeño Popper Corn Dip

Crock Pot Jalapeno Popper Corn Dip is one of my most requested dip recipes. Serve with tortilla chips or taquitos. So good and always a hit!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer
Cuisine: American
Keyword: Crock Pot Jalapeno Popper Corn Dip
Servings: 8
Calories: 379kcal
Author: Brandie @ The Country Cook


  • 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


  • 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.


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


Calories: 379kcal | Carbohydrates: 36g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 497mg | Potassium: 523mg | Fiber: 3g | Sugar: 9g | Vitamin A: 665IU | Vitamin C: 13mg | Calcium: 214mg | Iron: 1mg