Slow-Cooker Black Bean Dip with Corn and Bacon 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
Ingredients
2bags frozen sweet corn1 pound each
2cans black beansdrained and rinsed
1brick cream cheese8 ounces, cut into cubes
1brick Monterey Jack cheese8 ounces, grated
1cupsour cream
3jalapeno peppersstem and seeds removed, finely chopped
3garlic clovespeeled and minced or pressed through a garlic press
1teaspoonkosher salt
1teaspoonof freshly ground black pepper
1/4teaspoonground cumin
1poundof baconcooked until crisp
6green onionsgreen parts only, thinly sliced, then minced
Instructions
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.