Slow-Cooker Black Bean Corn Bacon Dip from

Slow-Cooker Black Bean Bacon Corn Dip

Slow-Cooker Black Bean Bacon Corn Dip is a hot slow-cooker full of tender black beans, sweet corn, crisp bacon, spicy jalapeno, garlic, all wrapped up in a serious CHEESE sauce
Author Rebecca Lindamood


  • 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


  1. 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.
  2. 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.
  3. 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.