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Crockpot Jalapeno Corn Dip Recipe
Ben Carraoli

Crockpot Jalapeno Corn Dip Recipe

I remember the first time I tried this Crockpot Jalapeno Corn Dip — I had no idea how creamy, spicy, and comforting it would turn out. I spooned a little on a chip and was hooked immediately. It’s one of my go-to appetizers when I want something warm, cheesy, and crowd-pleasing without much fuss.
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Total Time 2 hours 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3 15 oz cans fire-roasted corn, drained well — the fire-roasted flavor gives some smoky depth that plain corn lacks.
  • 2 jalapeños seeded and diced — removing seeds tames the heat; leave a few for spice if you like.
  • ½ cup sour cream — adds tang and creaminess to balance the heat.
  • 1 cup shredded Mexican cheese blend — fresh-grated cheese melts more smoothly than pre-shredded.
  • Salt and pepper to taste — to enhance all the flavors.
  • 8 oz block cream cheese cubed — cubing helps it melt evenly in the crockpot.
  • ½ lb bacon cooked and crumbled — adds salty crunch and smoky flavor.
  • Sliced green onions for garnish — freshness and color to finish the dish.

Method
 

  1. First, drain the fire-roasted corn really well and add it to the crockpot. Then sprinkle the diced, de-seeded jalapeños on top, followed by the shredded cheese, salt, and pepper.
  2. Next, spoon the sour cream over the cheese layer and drop cubed cream cheese across the top. Do not stir yet — leave the cream cheese cubes on top so they melt slowly.
  3. Cover and cook on low for about 2 hours, until the cheese and cream cheese are melted and everything is warm. Then remove the lid, stir until fully combined, and top with crumbled bacon and sliced green onions. Serve immediately with chips or crackers.

Notes

  • I always rinse and drain the corn extra — any excess liquid will water down the dip.
  • I dice jalapeños small and taste-test one piece first, so I can control how spicy it ends up.
  • I cook bacon crisp (not chewy) and crumble just before topping so it stays crunchy.
  • I leave the dip on the “warm” setting of the crockpot during serving so it stays melty without scorching.
  • I sometimes stir halfway through if my crockpot tends to run hot, to avoid burning the bottom.