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Add a burst of cheesy, creamy flavor to your table with Crack Corn Dip! This easy slow-cooker appetizer is perfect for parties, game days, or gatherings, blending sweet corn, spicy jalapeños, and savory bacon into a rich, crowd-pleasing dip.
INGREDIENTS- Corn Kernels: 3 cups, use canned, fresh, or frozen
- Shredded Cheddar Cheese: 1 cup, for a cheesy base
- Sour Cream: 1 cup, for creaminess
- Cream Cheese: 8 oz, softened for easy mixing
- Bacon: 1/2 cup, cooked crispy and crumbled
- Jalapeños: 1/4 cup, diced for a spicy kick
- Garlic Powder: 1/2 tsp, for flavor
- Salt and Pepper: To taste, for seasoning
- Tortilla Chips: For serving
- Step 1:
- In a large mixing bowl, combine the corn, cheddar cheese, sour cream, softened cream cheese, bacon, jalapeños, garlic powder, salt, and pepper. Stir until evenly mixed.
- Step 2:
- Transfer the mixture to a slow cooker and set it on low. Cook for 2-3 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and creamy.
- Step 3:
- Once cooked, transfer the dip to a serving dish or keep it warm in the slow cooker. Serve with tortilla chips or your favorite dippers.
- Serve the dip warm for the best flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or slow cooker before serving.
- For a milder dip, use fewer jalapeños or replace them with diced green chilies.
- Add a sprinkle of green onions or extra bacon on top for garnish.
Tips from Well-Known Chefs
- Chef Alex suggests using smoked paprika for an extra layer of flavor.
- Chef Marie recommends serving this dip with sturdy veggies like celery or bell pepper strips for a lighter option.
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