Spicy Bacon Corn Dip (slow Cooker)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 16
• 2 lbs frozen sweet corn
• 8 ounces neufchatel cheese, cut into cubes
• 8 ounces monterey jack cheese, 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 fresh ground black pepper
• 1 lb bacon, cooked until crisp
• 6 green onions, green parts only, thinly sliced, then minced

Recipe

• 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.