Crock Pot Jalapeño Popper Corn Dip

• Meat

  • 1/2 lb Bacon, cooked and crumbled

• Produce

  • 3 15 oz cans Corn, fire-roasted
  • 1 Green onions
  • 2 Jalapenos

• Dairy

  • 1 8 oz block Cream cheese
  • 1 cup Mexican cheese blend
  • 1/2 cup Sour cream

• Other

  • salt & pepper (to taste

Found on thecountrycook.net

Description

Directions

• Place drained corn, diced jalapenos, sour cream, shredded Mexican cheese blend into a 2.5 quart crock pot (or larger); season with salt and pepper, to taste.
• Stir until well combined.
• Top with cubed cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until everything is combined well.
• Sprinkle top with bacon and sliced green onions.

Nutrition