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15 minutes
2 hours 15 minutes
- 2 cups shredded pepper Jack cheese (8 oz)
- 1 package (8 oz) cream cheese
- 3 cloves garlic, finely chopped
- 16 oz frozen corn
- 1/4 cup pickled jalapeño chiles, chopped
- 2 tablespoons liquid from jar of jalapeño chiles
- 4 slices bacon, crisply cooked and crumbled
- Chopped scallions, as desired
- Tortilla chips and lime wedges, as desired
- Prepare the slow cooker by lightly coating it with cooking spray. Add cheeses, garlic, frozen corn, jalapeño chiles, and the liquid from the chiles into the slow cooker. Cook on Low heat setting for 2 hours, stirring occasionally.
- Mix in half of the chopped bacon and move to a serving bowl. Sprinkle the rest of the bacon and scallions on top. Or simply serve the dip directly from the slow cooker.
- Present with tortilla chips and lime wedges for a delightful accompaniment.
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