Slow Cooker Corn and Jalapeno Dip - An easy creamy dip that is made in the slow cooker with some corn and jalapenos. Great for appetizers or for a game day treat.
Instant Pot Instructions
Fall is Slow Cooker Season and I just love using this appliance. If you have an Instant this corn dip can also be made in there. Just add all the ingredients to the pot. Press the Manaul option, and set the time for 8 minutes. Quick release the pressure when the time is up for cooking.
Hello everyone, I
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Corn - Use canned whole kernel corn, frozen corn, or fresh corn
Jalapenos - fresh or canned
The next 4 ingredients are dairy. Use full-fat if you aren’t on WW. If you are on WW use reduced fat or low fat versions.
Dairy - Sour Cream, Pepper Jack Cheese, parmesan cheese, cream cheese
Toppings: Chopped fresh chives or chopped bacon (optional)
How to make Slow Cooker Corn and Jalapeno Dip
To print the full recipe please see the recipe card below.
Place corn, jalapenos, sour cream, Pepper Jack cheese, and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours.
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
Serve immediately garnish with chopped bacon, and chives, if desired.
Instant Pot Instructions - Just add all the ingredients to the pot. Press the Manaul option, and set the time for 8 minutes. Quick release the pressure when the time is up for cooking.
Other Recipes to Try
25 Slow Cooker Recipes for Dinner
Maple Bacon Corn Bread Muffins
Baked Buffalo Chicken Taquitos
If you’ve tried this Slow Cooker Corn and Jalapeno Dip or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Slow Cooker Corn and Jalapeno Dip
- Cook Time: 2 hr
- Total Time: 2 hr
- Yield: 8 1x
Ingredients
- 3 (15.25-ounces) cans whole kernel corn, drained
- 2 jalapenos, seeded and diced
- ½ cup fat-free sour cream
- 1 cup shredded reduced-fat Pepper Jack cheese
- ¼ cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces low-fat cream cheese, cubed
- 2 tablespoons chopped chives
Instructions
- Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 2 hours.
- Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
- Serve immediately, garnished with bacon and chives, if desired.
- Instant Pot Instructions: Just add all the ingredients to the pot. Press the Manaul option, and set the time for 8 minutes. Quick release the pressure when the time is up for cooking.
Notes
Recipe adapted from Damn Delicious
My WW Personal Points: 10 Click here to see in recipe builder (will have to log in)
- Category: Easy
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 362
- Sugar: 8
- Fat: 24
- Saturated Fat: 13
- Carbohydrates: 20
- Fiber: 4
- Protein: 13
Keywords: slow cooker corn and jalapeno dip
Thalia @ butter and brioche says
For me, food always tastes better when I'm home alone! I have to try out this super creamy corn and jalapeno dip.. looks so comforting and delicious.