Hot Jalapeno Corn Dip
A PERFECT game day dip that you make in your CROCK POT (who doesn’t love a good crock pot recipe)! Delicious by itself or as a burger topping!
Ingredients
- 2 15.25oz cans whole kernel corn (or 3 cups)
- 2 jalapenos, seeded and diced
- 1 cup Colby Jack cheese, shredded
- 2/3 cup sour cream
- 8oz cream cheese, cubed
- 1/4 cup Cilantro & Roasted Onion Extra Virgin Olive Oil
- 6 slices bacon, cooked and chopped
- 1/4 cup cilantro, finely chopped
- 1/4 cup queso fresco
- 1 lime – half juiced + half cut into wedges
- 1/4 cup Jalapeno White Balsamic Vinegar
- 2 tsp Tajin seasoning
- Tortilla chips, for serving
Directions
Place the corn, jalapenos, shredded cheese, sour cream, tajin seasoning, Cilantro & Roasted Onion Extra Virgin Olive Oil, and cream cheese in a slow cooker. Turn on low for 2 hours, stirring occasionally. Add the bacon and stir (saving a little for the top as garnish).
Remove from crockpot and transfer into a serving dish. Sprinkle with cilantro, queso fresco, a squeeze of lime, and a drizzle of Jalapeno White Balsamic Vinegar. Serve with tortilla chips.
Enjoy!
