Crock Pot Jalapeño Popper Corn Dip

• servings: 8 servings
• active time: 10 minutes
• total time: 2 hours 10 minutes

Ingredients

3 (15 ounce) cans fire-roasted corn, (drained well)

2 jalapeños, (seeded and diced)

1/2 cup sour cream

1 cup shredded Mexican cheese blend

salt and pepper, (to taste)

8 ounce block cream cheese, (cubed)

1/2 pound bacon, (cooked and crumbled)

sliced green onions, (to garnish)

Directions

Place drained corn, diced jalapenos, sour cream, shredded Mexican cheese blend into a 2.5 quart crock pot (or larger); season with salt and pepper, to taste.

Stir until well combined. Top with cubed cream cheese.

Cover and cook on low heat for 2 hours.

Uncover and stir until everything is combined well.

Sprinkle top with bacon and sliced green onions. Serve with tortilla or corn chips.

Nutrition

• Calories: 379 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Cholesterol: 42 mg
• Sodium: 497 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 17 g