Slow-Cooker Black Bean Dip is full of tender black beans, sweet corn, crisp bacon, spicy jalapeno, garlic, all wrapped up in a serious CHEESE sauce. You’re going to want this indecently often!
It is well known among my family and friends that I have a serious dip problem. And by that, I mean THEY will have a serious dip problem if they serve it and I am around because it will disappear faster than they can blink.
If that dip is a hot dip? Shoot. They just put it on the counter and run. Slow-Cooker Black Bean Bacon Corn Dip is the kind of thing you don’t want to stand in front of it I am present because I will take you out to get at it.
Slow-Cooker Black Bean Dip is a dangerously tempting hot slow-cooker full of tender black beans, sweet corn, crisp bacon, spicy jalapeno, garlic, all wrapped up in a serious CHEESE sauce that will have you almost weepy with happiness. The truth is that this will rock every single party or situation at which you serve it.
Football munchies? Naturally. Appetizer for a party? Get extra chips, for sure. It’ll fly.
Side dish for Thanksgiving? You betcha!
On a spoon with your face over the slow-cooker? What are you implying?!? Okay, yeah. I’ve tested that, too. Please stop looking at me like that. I already admitted I have a dip problem.
If this black bean dip does it for you, you might also want to check out our Slow-Cooker Black-Eyed Pea Dip with Corn and Bacon and Slow-Cooker Spicy Bacon Corn Dip.
Slow Cooker Black Bean Dip
This Slow-Cooker Black Bean Dip with corn and bacon is almost as easy as it gets. Please don’t forget to spray the inside of the slow-cooker with non-stick cooking spray, though. You will find yourself thinking dark thoughts if you have to clean a slow-cooker you didn’t spray.
If you would like your dip a wee bit spicier, you can substitute fresh serrano peppers for the jalapeños.
If you would like to, you can substitute Neufchâtel Cheese (labeled as 1/3 less fat cream cheese) for the cream cheese. We prefer the full fat cream cheese in the dish, though.
Don’t skimp on the green onions. That little onion counterpunch really makes the dish.
There is no need at all to thaw the frozen corn prior to adding it to the slow-cooker. I said this was easy and I meant it!
You can certainly use home cooked black beans if you have them on hand and prefer them over canned beans. Just substitute 1 1/2 cups of cooked, rinsed black beans for each can.
The hardest part of the process is not eating the crispy bacon you’re going to stir in at the end of the cooking. Of course, you can use chewy bacon should you prefer it, but I like the little meat-crouton crunch the crispy bacon provides in the dip.
Slow-Cooker Black Bean Dip with Corn and BaconRate Recipe
- 2 bags frozen sweet corn 1 pound each
- 2 cans black beans drained and rinsed
- 1 brick cream cheese 8 ounces, cut into cubes
- 1 brick Monterey Jack cheese 8 ounces, grated
- 1 cup sour cream
- 3 jalapeno peppers stem and seeds removed, finely chopped
- 3 garlic cloves peeled and minced or pressed through a garlic press
- 1 teaspoon kosher salt
- 1 teaspoon of freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1 pound of bacon cooked until crisp
- 6 green onions green parts only, thinly sliced, then minced
- Lightly spritz the crock of a slow-cooker with non-stick cooking spray or lightly grease it with oil. Stir together the sweet corn, black beans, cream cheese, Monterey Jack cheese, sour cream, jalapenos, garlic, salt, pepper and cumin in the crock of the slow-cooker.
- 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. 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. 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.
- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.