Slow Cooker Corn Dip (Printable Version)
Creamy melted cheeses with corn and green chiles combine for a warm, flavorful dip cooked low and slow.
# Ingredients Required:
→ Vegetables
01 -
540 grams frozen corn or 680 grams fresh or canned corn
02 -
1 can (113 grams) diced green chiles, drained
03 -
2 green onions, sliced
→ Dairy
04 -
113 grams cream cheese, room temperature, diced
05 -
120 milliliters mayonnaise
06 -
100 grams Pepper Jack cheese, shredded
07 -
100 grams mozzarella cheese, shredded
08 -
100 grams Cheddar cheese, shredded
→ Spices
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon salt
→ Garnish
11 -
Sliced green onions for garnish
12 -
Chopped cilantro or parsley (optional)
# Guide to Cooking:
01 -
Place corn, diced green chiles, cream cheese, mayonnaise, Pepper Jack, mozzarella, Cheddar cheeses, garlic powder, salt, and sliced green onions into the slow cooker. Stir to combine evenly.
02 -
Cover and cook on low heat for 2 hours, stirring occasionally to ensure even heating.
03 -
Top with sliced green onions and optional chopped cilantro or parsley before serving warm with tortilla chips or crackers.
# Extra Suggestions:
01 -
Stirring a couple of times during cooking helps incorporate flavors and prevents sticking.