Crock-Pot Corn, Bacon & Jalapeño Popper Dip Recipe
Depending on the spice level use as much jalapeño pepper as you like. I found 3 peppers to be just right. A little spice but not too much. Add more or less depending on your preference.
Servings Prep Time
10people 20minutes
Cook Time
3hours on HIGH or 5 hours on LOW
Servings Prep Time
10people 20minutes
Cook Time
3hours on HIGH or 5 hours on LOW
Ingredients
Instructions
  1. Cook the bacon either on the stove top in a frying pan or in the oven till it is nice and crispy. Drain the bacon fat off and roughly chop the cooked bacon.
  2. Add the cooked bacon, frozen corn, neufchâtel cheese, Monterey Jack cheese, diced jalapeño peppers, garlic, taco seasoning and onion powder to a 4 quart slow cooker.
  3. Give everything a quick stir to distribute everything around in the slow cooker.
  4. Cover and cook on LOW for 5 hours or on HIGH for 3 hours, stirring halfway through the cooking time. Cook until the corn is hot and the cheeses have melted.
  5. Once cooked give everything another stir, turn your slow cooker to the WARM setting for up to 4 hours and serve dip with your favorite chips.
Recipe Notes

This recipe can easily be doubled or tripled. Use a 5 or 6 quart slow cooker and increase the cooking time by 1 to 1.5 hours.

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