Go Back
–+ servings
Crockpot crack corn dip in a black slow cooker topped with bacon, jalapeño and green onion, with a wooden spoon and tortilla chips

Crockpot Crack Corn Dip

A warm, creamy slow cooker corn dip with cream cheese, cheddar, bacon, jalapeño, and ranch seasoning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients

  • 2 cans sweet corn 15 oz each, drained well and patted dry
  • 8 oz cream cheese cubed
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar cheese divided
  • 6 slices bacon cooked crisp and crumbled, divided
  • 2 jalapeños seeded and finely diced
  • 3 green onions sliced, divided
  • 2 tablespoons dry ranch seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

To serve

  • tortilla chips, corn chip scoops, baguette slices, or celery sticks

Method

  • Cook the bacon in a skillet over medium heat for 8 to 10 minutes, until crisp. Drain on paper towels and crumble. Set half aside for the top.
  • Add the corn, cream cheese, sour cream, 1 1/2 cups of the cheddar, half the bacon, the jalapeños, most of the green onions, ranch seasoning, garlic powder, and pepper to a 3 to 4 quart slow cooker. Stir to combine.
  • Cover and cook on low for about 2 hours, stirring once halfway through, until the cheese is melted and the dip is hot. Stir until smooth.
  • Sprinkle the remaining cheddar on top, cover for 5 minutes so it melts, then add the remaining bacon and green onions. Switch to the warm setting and serve with chips.

Notes

  • Drain and dry the corn so the dip is not watery. Thawed frozen corn works too.
  • Cook on low. High heat can make a dairy dip separate.
  • Keep on the warm setting up to 2 hours at a party and stir now and then.
  • Leftovers keep up to 4 days in the fridge. Do not freeze.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes