Slow Cooker Corn and Jalapeño Dip
Try this Slow Cooker Corn and Jalapeño Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- salt and pepper to taste
- 1/2 cup sour cream
- 1 tsp minced garlic
- 1/3 cup diced green onions
- 2 cups shredded pepper jack cheese
- 1 (15oz) can black beans rinsed and drained
- 2 (15.25oz) cans whole kernel corn drained
- 4 oz can diced jalapeã±os (or substitute with 4oz can diced
- 8 oz cream cheese cut into 16 cubes
- Carbohydrate 2.90427481634132 g
- Cholesterol 86.3455505514059 mg
- Fat 27.9983485656823 g
- Fiber 0.196381063102507 g
- Protein 13.5607480382914 g
- Saturated Fat 16.7563708682352 g
- Serving Size 1 1 Serving (102g)
- Sodium 375.641778048098 mg
- Sugar 2.70789375323881 g
- Trans Fat 2.62816957789759 g
- Calories 315 calories
Combine all the ingredients except the cream cheese and green onions in the bowl of your slow cooker and stir to combine.Sprinkle the top with the cubes of cream cheese. Cover and cook on LOW for 2 hours.Stir the dip and increase the temperature to HIGH for 15 minutes. Stir again and top with the diced green onions. Serve warm with corn chips or over grilled chicken.
