Snacks don’t get much easier or tastier than this Spicy Bacon Corn Dip. Put the ingredients into a slow cooker and, in about two hours, you’ll have a rich, creamy dip loaded with sweet corn, crispy bacon, spicy jalapeños, and green onions.
I admit I have a snack obsession, and my recipe collection shows it. There’s something deeply satisfying about nibbling throughout the day, and if I had to choose between giving up meals or snacks, I’d keep snacks every time. This Spicy Bacon Corn Dip satisfies that craving and doubles as a delicious side dish when you want to be fancy.
The foundation of the dip is sweet corn—sweet and full of corn flavor—followed by a full pound of crispy bacon. That combination is wonderful on its own, but it gets even better: the corn and bacon are folded into a creamy sauce of cream cheese, sour cream, shredded Monterey Jack, minced jalapeños, garlic, and green onions. The result is irresistible.
A quick warning: it smells amazing while cooking. Expect people to hover nearby, spoons in hand. Distract them if you can, or be prepared to share—this dip disappears fast.
The method is delightfully simple. Spray or lightly grease the slow-cooker, add the corn, cream cheese, Monterey Jack, sour cream, jalapeños, garlic, salt, and pepper, stir, cover, and cook on LOW for 2–3 hours. When everything is hot and the cheese is melted, stir in most of the chopped bacon and green onions, saving a little to sprinkle on top. Serve with tortilla chips or crackers, or use it as a flavorful side for grilled pork chops or chicken.
Cook’s Notes:
- If you want to shorten the cook time, warm the corn briefly in the microwave or on the stovetop before adding it to the slow cooker.
- This recipe yields a generous amount. In our household it’s gone within a day or two during a major snack attack. It stores well—tightly wrapped in the refrigerator for up to 5 days—and reheats easily.
- If that amount is too much, halve the recipe—but watch the cook time, since a smaller batch may finish more quickly. Or make the whole batch and share the extras.
Slow-Cooker Spicy Bacon Corn Dip
Rebecca Lindamood
10 mins
2 hrs
2 hrs 10 mins
Ingredients
- 2 bags frozen sweet corn 1 pound each
- 1 brick Neufchâtel cream cheese 8 ounces, 1/3 less fat, cut into cubes
- 1 brick Monterey Jack cheese 8 ounces, grated
- 3/4 cup sour cream
- 3 jalapeño peppers stem and seeds removed, finely chopped
- 3 garlic cloves peeled and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound bacon cooked until crisp and chopped
- 6 green onions green parts only, thinly sliced
Instructions
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Lightly spray or grease the crock of a slow cooker. In the crock, stir together the sweet corn, cream cheese, Monterey Jack, sour cream, jalapeños, garlic, salt, and pepper. Cover and set the cooker to LOW. Cook for 2–3 hours, or until everything is hot, the cheese is melted, and the mixture is evenly coated in a creamy sauce.
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While it cooks, chop the crispy bacon and mince the green onions. Reserve about 1 tablespoon of bacon and 2 teaspoons of green onion to sprinkle on top. Stir the remaining bacon and green onion into the hot dip, transfer to a serving dish, and garnish with the reserved bacon and onions. Serve with tortilla chips or crackers, or use as a side dish.
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Store leftovers tightly wrapped in the refrigerator for up to 5 days. Reheat covered but vented in the microwave on HIGH until heated through.
Nutrition
Carbohydrates: 1g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 27mg
Sodium: 392mg
Potassium: 105mg
Vitamin A: 170IU
Vitamin C: 4.9mg
Calcium: 20mg
Iron: 0.2mg
Nutritional information is an estimate provided as a courtesy. Calculate nutrition with your actual ingredients if precise values are needed.
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