Crockpot Corn Dip Recipe
This Crockpot Corn Dip is one of my favorite dips. Warm, creamy, and cheesy, it's a festival of flavors! Such an easy game day appetizer or perfect for Cinco de Mayo!Step-by-step photos can be seen below the recipe card.
Servings: 6 people
Equipment
- Crockpot
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
- fresh cilantro for garnish
- 12 oz. tortilla chips for serving (1 bag)
Instructions
- Place all of the ingredients (except the cilantro and chips) in a crockpot and mix well.16 oz. frozen fire roasted corn, 16 oz. frozen white corn, 4 oz. green chiles, 1 jalapeño pepper, ¼ cup minced red onion, 6 oz. cream cheese, ½ cup mayonnaise, 2 cups shredded Monterey jack cheese, 1 tbsp fresh lime juice, 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
- Cover and cook on low heat for 4 hours or high for 2 hours, stirring occasionally.
- Garnish with cilantro and serve with tortilla chips.fresh cilantro, 12 oz. tortilla chips
Video
Nutrition
Calories: 795kcal | Carbohydrates: 79g | Protein: 21g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 897mg | Potassium: 681mg | Fiber: 8g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 22mg | Calcium: 389mg | Iron: 3mg