Jalapeño-Corn Cheese Dip
Serves: 8 to 10
 
Ingredients
  • 6 cups fresh or thawed frozen yellow corn kernels
  • 1 red bell pepper, seeded and diced
  • 2 jalapeños, seeded and diced
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon minced garlic
  • 1 (8-ounce) package white Cheddar cheese, shredded
  • 1 (8-ounce) package cream cheese, cubed
  • 1 cup shredded Monterey Jack cheese with peppers
  • ½ cup sour cream
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ⅓ cup cooked crumbled bacon
  • Tortilla chips and chopped green onion, to serve
Instructions
  1. In a 4-quart slow cooker, stir together corn, bell pepper, jalapeño, chives, cilantro, and garlic. Stir in all cheese, sour cream, salt, and black pepper.
  2. Cover and cook on high for 2 hours, stirring every 45 minutes. Stir in bacon. Serve with chips and green onion.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/jalapeno-corn-cheese-dip-recipe/