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Slow Cooker Spicy Bacon and Corn Dip. foodiewithfamily.com #SlowCooker #Dip #Snacks
5 from 1 vote

Slow-Cooker Spicy Bacon Corn Dip

The base of this dip is sweet corn -bursting with wonderful corn flavour- but the next ingredient on the list is a full pound of crispy bacon. HELLO! Do I have you now? That'd be good enough all by itself, but it's enrobed in a sauce made of cream cheese, sour cream, Monterey Jack cheese, minced jalapeños, garlic, and green onions. Mercy. This recipe adapted gently from and with thanks to Chung-Ah Ree of Damned Delicious.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 14
Calories 163kcal
Author Rebecca Lindamood


  • 2 bags frozen sweet corn 1 pound each
  • 1 brick neufchatel cream cheese 8 ounces, labeled 1/3 less fat, cut into cubes
  • 1 brick Monterey Jack cheese 8 ounces, grated
  • 3/4 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
  • 1/2 teaspoon of freshly ground black pepper
  • 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, 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. 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.


Calories: 163kcal | Carbohydrates: 1g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 392mg | Potassium: 105mg | Vitamin A: 170IU | Vitamin C: 4.9mg | Calcium: 20mg | Iron: 0.2mg