Crock-Pot Hot Corn Dip
3 cheeses in this Crock-Pot Hot Corn Dip. Full of flavor and delicious. Bring it up a notch in hotness with more jalapenos.
Ingredients
- 3 cups frozen or canned corn if using canned, drain any liquid
- 1/2 teaspoon garlic powder
- 1 4.5oz can of green chiles
- 1/4 cup vidalia sweet onion diced
- 1 4oz cream cheese
- 3/4 cup Shredded Monterey Jack Cheese
- 1/2 cup shredded Pepperjack Cheese
- 1/2 cup sour cream
Instructions
- Add the ingredients to a 4qt or 5qt slow cooker. Stir well.
- Cover and cook on LOW for 2 hours stirring midway.
- Serve with corn chips or tortilla chips.
Notes
Add a 1/2 cup of chopped pickled jalapenos to add a little heat to this dip.
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