Slow Cooker Corn and Jalapeño Dip

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 2 tbsp Chives
  • 3 (15.25-ounces cans Corn, whole kernel
  • 2 Jalapenos

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 8 oz Cream cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 cup Pepper jack cheese
  • 1/2 cup Sour cream

Found on damndelicious.net

Description

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Directions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.