Snacks don’t get much easier or more delicious than this Slow-Cooker Spicy Bacon Corn Dip. Toss the ingredients into the slow cooker and, in about two hours, you’ll have a creamy, cheesy dip full of sweet corn, crispy bacon, jalapeño heat, and bright green onions.
I have a soft spot for snacks, and this dip is exactly the kind of recipe I keep coming back to. It works as a party appetizer, a casual game-day snack, or even a flavorful side dish for grilled meats. The combination of sweet corn and a full pound of crispy bacon gives the dip a rich, savory foundation, while cream cheese, sour cream, and Monterey Jack cheese build a smooth, melty sauce. Fresh jalapeños and garlic punch it up, and green onions add a fresh finish.
The method is wonderfully simple. Lightly coat the slow-cooker crock, combine the corn, cream cheese, grated Monterey Jack, sour cream, minced jalapeños, garlic, salt, and pepper. Cook on LOW until everything is melted and hot — usually 2 to 3 hours. Stir in most of the chopped bacon and green onions at the end, reserving a little of each to sprinkle on top. Serve with tortilla chips, crackers, or spoon it alongside grilled chicken or pork chops as a surprising and delicious side.
This dip smells irresistible as it cooks, so be prepared for hungry family members or guests hovering nearby. It stores well in the refrigerator for up to five days and reheats beautifully, making it a great make-ahead option for parties or busy weekends.
Cook’s Notes:
- If you want to move faster, thaw and warm the corn briefly in the microwave or a saucepan before adding it to the slow cooker; the dip will come together sooner.
- This recipe produces a generous amount—perfect for a crowd. For a small household, it keeps well in the fridge and reheats easily.
- If the full quantity is too much, halve the recipe. Watch the cooking time closely: a smaller batch may finish in less time.
Slow-Cooker Spicy Bacon Corn Dip
Ingredients
- 2 bags frozen sweet corn (about 1 pound each)
- 1 (8-ounce) brick Neufchâtel or cream cheese, cut into cubes
- 1 (8-ounce) block Monterey Jack cheese, grated
- 3/4 cup sour cream
- 3 jalapeño peppers, stemmed and seeded, 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 roughly chopped
- 6 green onions, green parts thinly sliced and minced
Instructions
- Lightly spray or oil the crock of a slow cooker. In the crock, stir together the sweet corn, cream cheese cubes, grated Monterey Jack, sour cream, chopped jalapeños, minced garlic, salt, and pepper until evenly combined.
- Cover and cook on LOW for 2 to 3 hours, or until the mixture is uniformly hot, the cheese is melted, and the corn and jalapeños are coated in a creamy sauce. Stir once or twice if convenient.
- While the dip is cooking, chop the crispy bacon and mince the green onions. Reserve about 1 tablespoon of bacon and 2 teaspoons of green onion for garnish.
- When the dip is hot and fully melted, stir in the remaining chopped bacon and minced green onions. Transfer the dip to a serving dish and sprinkle the reserved bacon and green onion over the top.
- Serve warm with tortilla chips, crackers, or as a side with grilled pork chops or chicken.
- Store leftovers tightly covered in the refrigerator for up to 5 days. Reheat covered (but vented) in the microwave on high until hot, stirring halfway through for even heating.
Nutrition (estimate per serving)
- Calories: 163 kcal
- Carbohydrates: 1 g
- Protein: 4 g
- Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 27 mg
- Sodium: 392 mg
- Potassium: 105 mg
- Vitamin A: 170 IU
- Vitamin C: 4.9 mg
- Calcium: 20 mg
- Iron: 0.2 mg
Notes: Nutritional information is an estimate and provided as a courtesy. Use your preferred nutrition calculator with the exact brands and amounts you use for more accurate results.
Adapted with thanks to Chung-Ah Ree of Damndelicious for inspiration. If you try the recipe, garnish simply and serve hot for the best texture and flavor.