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–+ servings
A full bowl of Crock Pot Corn Dip.
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Crock Pot Corn Dip

A creamy corn dip with bacon, cheese, and jalapenos made in a Crock Pot.
Course Appetizer, Lunch, Snack
Cuisine American
Prep Time 8 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 38 minutes
Servings 6
Calories 373kcal
Author Brandie Skibinski

Ingredients

For the dip:

  • 2 (15 ounce) cans whole kernel corn, drained
  • 1 cup shredded Colby jack cheese
  • ⅓ cup sour cream
  • ½ cup diced pickled jalapeños
  • 8 ounce block cream cheese, softened to room temperature
  • 6 slices cooked and crumbled bacon

Optional toppings:

Instructions

  • To a 6 quart crock pot add 2 (15 ounce) cans whole kernel corn, drained, 1 cup shredded Colby jack cheese, 1/3 cup sour cream, 1/2 cup diced pickled jalapeños and 8 ounce block cream cheese, softened to room temperature. Cover and cook on low for about 1 ½-2 hour, stirring every 15 minutes until completely melted.
    The start of Corn Dip being stirred in a Slow Cooker.
  • Just before serving, add 6 slices cooked and crumbled bacon and stir. Turn the crock pot to the warm setting. Or if you don’t mind serving it at room temperature, you can transfer to a serving bowl.
    Bacon being added to a Dip in a Slow Cooker.
  • Sprinkle additional crumbled bacon, 1/3 cup queso fresco and 1/4 cup chopped cilantro on top (if using). Squeeze the juice from ½ lime on top.
    Jalalpenos and cheese being added to a Corn Dip in the Slow Cooker.
  • Serve with tortilla chips and enjoy!
    A big white bowl of Slow Cooker Corn Dip.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 373kcal | Carbohydrates: 24g | Protein: 19g | Fat: 22g | Sodium: 1020mg | Fiber: 0.5g | Sugar: 3g
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