Bacon Jalapeno Hot Corn Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Mozzarella cheese, grated
02 -
Cheddar cheese, grated
03 -
Half-and-half cream
04 -
Cream cheese, at room temperature
05 -
Fresh jalapeños, finely chopped
06 -
Pickled jalapeños, finely chopped
07 -
Crispy bacon bits
08 -
Sweet corn, thawed if frozen or cut fresh from the cob
09 -
Spicy mayo
→ Aromatics and Spices
10 -
Paprika
11 -
Chili powder
12 -
Black pepper
13 -
Seasoning salt
14 -
Sugar
15 -
Fresh garlic, minced
16 -
Green onions, finely sliced
# Instructions:
01 -
Warm up some butter on medium in a skillet. Toss in the garlic and green onions, giving them a quick cook until they smell amazing. Add your corn and spices, mixing it all up nicely.
02 -
Drop the cream cheese into the skillet, letting it melt slowly for about 5 minutes. Stir in the mayo until it's smooth and combined.
03 -
Stir in the half-and-half until it's creamy, then add the mozzarella and cheddar and mix until they're melted in. Sprinkle on diced jalapeños, bacon crumbles, and green onions when done.
04 -
Layer all ingredients (leave toppings aside) inside your slow cooker. Cover and cook on low heat for 2 hours. Stir every now and then to help the cheeses and cream mix together.
# Notes:
01 -
Fresh-cut corn always tastes better, but frozen is a good backup option.
02 -
Using both pickled and fresh jalapeños gives a great mix of tang and spice.