Easy Slow Cooker Corn Dip
This Easy Slow Cooker Corn Dip combines creamy cheeses and zesty flavors, making it a perfect party appetizer. It's easy to prepare and sure to be a hit at any gathering.
Equipment
- Oven
- Large bowl
- Baking Dish or Cast-Iron Skillet
Ingredients
- 8 oz Cream Cheese softened
- 1 cup Sour Cream or Greek yogurt
- ½ cup Mayonnaise or more sour cream
- 2 tbsp Lime Juice fresh-squeezed
- 1 tsp Chili Powder
- 1 tsp Kosher Salt
- 2 cans Corn well-drained
- 1 Jalapeño chopped, seeds removed for less heat
- 2 Scallions finely chopped
- 2 Garlic Cloves minced
- ¼ cup Cilantro chopped, for garnish or mixed in
- ½ cup Feta Cheese optional, can substitute with Monterey Jack
- 1¼ cups Monterey Jack Cheese 1 cup mixed in, ¼ cup for topping
- Hot Sauce optional, for serving
- Tortilla Chips for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix cream cheese, sour cream, mayonnaise, lime juice, chili powder, and salt until smooth.
- Gently fold in the corn, jalapeño, scallions, garlic, cilantro, feta, and 1 cup of Monterey Jack cheese.
- Spread the mixture in a baking dish and top with the remaining Monterey Jack cheese.
- Bake for 25-30 minutes until bubbly and golden, optionally broiling for a crunchy top.
- Serve hot, garnished with cilantro and hot sauce if desired.
Notes
Ensure cream cheese is at room temperature for easier mixing. Remove seeds from jalapeño for a milder flavor. Use fresh ingredients for best results. A cast-iron skillet retains heat well and serves beautifully. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.