Crockpot jalapeno corn dip is an easy to make appetizer recipe. The sweet taste of corn is mixed with the creaminess of the cream cheese. While getting a bit of spice from the fresh jalapenos and pepper Jack cheese.
Corn dip with jalapenos is an easy and delicious appetizer recipe that is made with a few simple ingredients. You may even have these ingredients stocked in your pantry and fridge right now.
This corn dip is a crowd pleasing appetizer recipe that is slow cooked in a crockpot. Jalapeno corn dip a great crockpot recipe to take along to any type of gathering you may be going to.
You really can't go wrong with a quick and easy cream cheese dip recipe that is loaded with flavor. The blend of cheeses makes it a creamy dip while fresh jalapenos bring in a bit of spice.
This crockpot jalapeno corn dip goes great with tortilla chips or Fritos corn chips and makes a great party appetizer recipe.
How To Make
Jalapeno corn dip is a simple recipe to make whether be it in the crockpot or baked in the oven. Today we are talking about how to make it in the slow cooker. I love easy dump and go recipes and this corn dip is just that a dump and go recipe.
To get started making this corn dip you will need canned whole kernel corn, creamed corn, onion, sour cream, pepper jack cheese, and Monterey jack cheese.
A seasoning blend of black pepper and garlic salt to add some spice. The garlic salt can be changed to regular salt. I really enjoy the taste of garlic salt in this dip recipe.
Once all these ingredients are mixed together. They are then slow-cooked in the crockpot for 2 hours on low. Cream cheese is added at the last 15 minutes to bring in more creaminess to this dip recipe.
Garnish this crockpot jalapeno corn dip with sliced green onions and more pepper jack cheese, serve with tortilla chips or corn chips.
A few weeks back I was craving a cheesy dip recipe and thought about this corn dip. The only problem was I didn't have any pepper jack cheese so I used mozzarella as a replacement. Other than missing the spiciness the pepper jack does bring to this dip, the dip tasted amazing.
Provolone, fontina, and even white cheddar would be a great replacement for either the pepper or Monterey jack cheese that is used in this recipe. If you aren't a fan of spicey cheese then one of these cheeses would be perfect to use instead of the Pepper Jack cheese.
We used canned whole kernel corn for this recipe. But frozen whole kernel corn would work as well. The canned cream corn I feel is a must because it adds to the creaminess of the recipe. However, more whole kernel corn could be added as a replacement for the creamed corn.
We prefer to use fresh jalapenos but canned green chilies will work. Or even the jarred pickled jalapenos would work as a replacement. I find that fresh jalapenos bring more spice to this recipe.
One of my family members doesn't like chunks of jalapenos in recipes. Using a mini chopper helps to quickly chop the jalapenos so there aren't large chunks.
If you are looking to bring more fresh elements into this crockpot jalapeno corn dip. Add in some diced tomatoes, fresh chopped parsley, or cilantro.
Or even sprinkle into the corn dip fresh sliced green onions. We like to add green onions as a garnish when we make this dip. Each of these ingredients would bring in more flavor as well as add color to this recipe.
Storing Jalapeno Corn Dip
To store leftover Jalapeno corn dip I do recommend placing it in an air tight container. Keep in the fridge for up to 2-3 days. This dip recipe makes for a great evening snack that can be reheated easily in the microwave and enjoyed with Fritos corn chips or tortilla chips.
Some of the best appetizers are those that can be made ahead to save some time. Since this is a slow cooker recipe it can be cooked ahead of time and then set to keep warm until ready to serve.
Or you can mix all the ingredients together a day in advance and keep it in the fridge until ready to heat up. Making this corn dip great for entertaining guests.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
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Crockpot Jalapeno Corn Dip
Crockpot Jalapeno Corn dip is an easy appetizer recipe that is slow cooked in the crockpot. Made with a fresh Jalapenos for a bit of spice and cream cheese to make it a creamy dip. This easy dump and go crockpot jalapeno corn dip recipe is a crowd pleaser.
- 2 Cans Corn juices drained
- 1 Can Creamed Corn
- 2 Large Jalapenos finely diced
- ½ Cup Onion diced
- 1 Cup Sour Cream
- 1½ Cup Pepper Jack Cheese shredded
- ¼ Cup Monterey Jack Cheese shredded
- 1½ Teaspoons Garlic Salt or regular salt
- 1 Teaspoon Black Pepper
- 8 Ounces Cream Cheese room temperature
- 1 Green Onion optional for granish
Spray slow cooker with cooking spray.
Add the corn, creamed corn, onion, sour cream, pepper jack cheese, Monterrey jack cheese, garlic salt, and black pepper.
Stir ingredients together, then place the lid on the crockpot and cook on low for 2 hours.
Stir in the cream cheese, cover, and cook for 15 more minutes.
Top with more cheese and green onions. Seve with toritlla chips.
Make sure to stir the ingredients together before cooking time. The cheese can burn if it's on the side of the crockpot.
The nutritional value may vary depending on the ingredients used.
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