Slow-Cooker Black Bean Dip combines tender black beans, sweet corn, crisp bacon, spicy jalapeño, and garlic in a rich, cheesy sauce — a warm, irresistible party dip you’ll make again and again.
Friends and family know I have a weakness for dips. Set a hot dip on the counter around me and it will be gone before anyone notices. This Slow-Cooker Black Bean Bacon Corn Dip is one of those dishes that disappears in minutes.
This slow-cooker dip is dangerously delicious: creamy cheeses melt into beans and corn while jalapeños add a welcome heat and bacon gives a crunchy, savory contrast. It’s perfect for game day, holiday sides, or any gathering where you want an easy, crowd-pleasing appetizer.
Serve it with tortilla chips, crackers, or crisp vegetables. It’s equally welcome as a snack during football games, an appetizer at a party, or even as a side dish at holiday meals. And yes — standing over the slow-cooker with a spoon is an occupational hazard.
Slow Cooker Black Bean Dip
This recipe is simple and forgiving. Before you begin, lightly coat the inside of the slow-cooker with non-stick cooking spray or a little oil to make cleanup easy.
Tips and substitutions:
- For more heat, substitute serrano peppers for jalapeños.
- If you prefer lower fat, you can use Neufchâtel (labeled 1/3 less fat) instead of full-fat cream cheese, but the full-fat version gives a richer texture.
- Don’t skip the green onions — their bright flavor lifts the dip.
- There’s no need to thaw frozen corn before adding it to the slow-cooker.
- If you prefer home-cooked beans, replace each 15-ounce can with about 1 1/2 cups cooked, rinsed black beans.
- Cook the bacon until crisp for the best texture contrast; you can use chewier bacon if you prefer.
Slow-Cooker Black Bean Dip with Corn and Bacon
Rebecca Lindamood
Ingredients
- 2 bags frozen sweet corn (1 pound each)
- 2 cans black beans, drained and rinsed
- 1 brick cream cheese (8 ounces), cut into cubes
- 1 brick Monterey Jack cheese (8 ounces), grated
- 1 cup sour cream
- 3 jalapeño peppers, stemmed, seeded, and finely chopped
- 3 garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1 pound bacon, cooked until crisp, chopped
- 6 green onions, green parts only, thinly sliced and minced
Instructions
- Lightly coat the slow-cooker crock with non-stick cooking spray or oil. Add the frozen sweet corn, drained black beans, cubed cream cheese, grated Monterey Jack, sour cream, chopped jalapeños, minced garlic, salt, pepper, and cumin. Stir gently to combine.
- Cover and cook on LOW for 2–3 hours, or until the dip is uniformly hot, the cheeses are melted, and the corn and jalapeño are coated in a creamy sauce. While the dip cooks, finely chop the crisp bacon. Reserve about 1 tablespoon of the bacon and 2 teaspoons of minced green onion for garnish.
- Stir the remaining bacon and most of the green onions into the hot dip. Transfer to a serving dish and sprinkle the reserved bacon and green onion over the top. Serve warm with chips or vegetables.
- Store leftovers tightly covered in the refrigerator for up to 5 days. Reheat covered but vented in the microwave on HIGH until heated through.
Nutrition
Carbohydrates: 15 g
Protein: 18 g
Fat: 37 g
Saturated Fat: 17 g
Sodium: 748 mg
Fiber: 5 g
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you choose if precise values are needed.
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