“From the blog "Foodie with Family". I have not made this, but this would be great for a potluck, picnic or party. The blogger says that it makes a lot, but that it will keep for about 5 days. I took a guess at servings, for all I know it may serve more.”
3hrs 20mins

Ingredients Nutrition


  1. Lightly coat the crock of a slow-cooker with non-stick cooking spray or lightly grease it with oil. (I would probably use a 3 or 4 qt cooker).
  2. Stir together the sweet corn, cream cheese, Monterey Jack cheese, sour cream, jalapenos, garlic, salt, and pepper. Put the lid on the slow-cooker and set the cooker to LOW. Cook for 2-3 hours, or until the contents are uniformly hot, the cheese is melted, and the corn and jalapeno are coated with a creamy sauce.
  3. While the mixture is cooking, finely chop the crispy bacon and reserve 1 tablespoon of the chopped bacon along with 2 teaspoons of the minced green onion.
  4. Stir the remaining bacon and green onion into the hot dip then scoop the dip into a serving dish. Sprinkle the reserved bacon and green onion over the top and serve with chips or as a side dish.
  5. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 5 days. Reheat covered but vented in a microwave on HIGH until hot all the way through.

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