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Crock Pot Hot Bacon and Corn Dip
Leah @ Beyer Beware
This crock pot hot bacon and corn dip recipe is a new family favorite dip as it has ooey-gooey cheesiness with a hint of heat with jalapenos.
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Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course
Appetizer
Cuisine
Mexican
Servings
8
cups
Calories
439
kcal
Ingredients
1x
2x
3x
6
cups
of fresh or frozen corn or 3
15-ounce cans of corn, drained
10
strips of bacon
fried and crumbled
2
jalapenos
finely diced
4
green onions
chopped
1
cup
of shredded queso cheese or pepper jack cheese
1
cup
of shredded mozzarella cheese
½
cup
parmesan cheese
2, 8-
ounce
blocks of cream cheese
softened
1
cup
sour cream
2
teaspoons
of garlic salt
½
teaspoon
of cayenne pepper
6-10
basil leaves
chopped
Tortilla Chips
Instructions
Place corn, bacon, jalapenos, onions, and shredded cheeses in the crock pot. Stir to combine.
Place cream cheese, garlic salt, and cayenne pepper in the crock pot and stir.
Cook on high for 1-2 hours, stirring every 20 minutes or on low for 1.5 - 3 hours, stirring every 20 minutes.
Right before serving, add basil. Stir to combine. Keep on warm setting while serving or move to another bowl.
Serve with tortilla chips.
Nutrition
Calories:
439
kcal
Carbohydrates:
28
g
Protein:
16
g
Fat:
31
g
Saturated Fat:
17
g
Cholesterol:
91
mg
Sodium:
1031
mg
Potassium:
387
mg
Fiber:
3
g
Sugar:
8
g
Vitamin A:
1487
IU
Vitamin C:
12
mg
Calcium:
315
mg
Iron:
1
mg
Keyword
cream cheese, hot corn dip
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