Spicy Bacon Corn Dip (Slow Cooker)

1. 1

   Lightly coat the crock of a slow-cooker with non-stick cooking spray or lightly grease it with oil.

2. 2

   (I would probably use a 3 or 4 qt cooker).

3. 3

   Stir together the sweet corn, cream cheese, Monterey Jack cheese, sour cream, jalapenos, garlic, salt, and pepper.

4. 4

   Put the lid on the slow-cooker and set the cooker to LOW.

5. 5

   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.

6. 6

   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.

7. 7

   Stir the remaining bacon and green onion into the hot dip then scoop the dip into a serving dish.

8. 8

   Sprinkle the reserved bacon and green onion over the top and serve with chips or as a side dish.

9. 9

   Leftovers can be stored, tightly wrapped, in the refrigerator for up to 5 days.

10. 10

    Reheat covered but vented in a microwave on HIGH until hot all the way through.

* Per serving · 4 servings · Values may vary.