Description
This Crockpot Corn Dip is a warm, creamy, and flavorful appetizer perfect for parties or casual gatherings. Combining fire roasted corn, white corn, green chiles, and a blend of cheeses, it offers a spicy kick enhanced by jalapeño and smoked paprika. Slow-cooked to perfection in a crockpot, it’s easy to prepare and ideal for dipping with crunchy tortilla chips.
Ingredients
Scale
Main Ingredients
- 16 oz. frozen fire roasted corn (1 bag)
- 16 oz. frozen white corn (1 bag)
- 4 oz. green chiles (1 can)
- 1 jalapeño pepper, minced
- ¼ cup minced red onion
- 6 oz. cream cheese (¾ standard package)
- ½ cup mayonnaise
- 2 cups shredded Monterey jack cheese
- 1 tbsp fresh lime juice (from ½ lime)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sea salt
- ½ tsp ground cumin
- ½ tsp ground smoked paprika
- ½ tsp ground cayenne pepper (optional)
For Serving
- Fresh cilantro (for garnish)
- 12 oz. tortilla chips (1 bag)
Instructions
- Combine Ingredients: Place all of the ingredients, except for the cilantro and tortilla chips, into a crockpot. Mix well to evenly distribute the spices and cheeses throughout the corn and chiles.
- Cook the Dip: Cover the crockpot and cook on low heat for 4 hours or on high heat for 2 hours. Stir occasionally to prevent sticking and to ensure that all ingredients meld together into a creamy dip.
- Garnish and Serve: Once cooked, garnish the dip with fresh cilantro. Serve warm alongside tortilla chips for dipping and enjoy!
Notes
- For a spicier dip, leave some jalapeño seeds in or increase the cayenne pepper.
- Use fresh corn instead of frozen if available; just reduce cook time slightly.
- This dip can be kept warm in the crockpot on the ‘keep warm’ setting for up to 2 hours.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- For best flavor, use freshly shredded cheese rather than pre-shredded.
