Creamy, cheesy, spicy Hot Corn and Black Bean Dip turned out to be my kids’ favorite new snack over the holidays. My friend Rebecca shared this dip on her blog a few months ago and I made it the same day she posted it.
My kids went crazy for this dip and for the past few months they haven’t stopped requesting that we make it again for every possible occasion. I’ve lost count of how many times we’ve made this dip now and it continues to be a hit every time we serve it.
This dip is great with tortilla chips or you can serve it a side dish for Grilled Chipotle Chicken or Carne Asada Steak. Scoop the dip with chips or eat it with a spoon, however you dive into it, it’s sure to be a favorite.
How to Choose a Slow Cooker
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
{Slow-Cooker} Hot Corn and Black Bean Dip
Ingredients
- 16 ounces frozen corn
- 1 can black beans drained and rinsed
- 4 ounces cream cheese
- 4 ounces shredded Monterey Jack cheese
- ½ cup sour cream
- 1 large or 2 small fresh jalapeño peppers stem and seeds removed, finely minced
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- ½ pound bacon cooked until crisp
- 3 green onions green portion only, thinly sliced
Instructions
- Combine the corn, beans, cream cheese, shredded cheese, sour cream, jalapeños, garlic, salt, pepper, and cumin in the crock-pot. Stir to combine and cover. Cook on LOW for 2 hours until everything is hot and the cheeses have melted. Stir to coat the beans and corn with the creamy sauce.
- While the mixture is cooking, crumble the bacon and slice the green onions. Set aside a tablespoon of bacon and a teaspoon of green onions. Stir the bacon and bacon and onions into the dip. Transfer to a serving dish and sprinkle with the reserved bacon and green onions. Serve with chips or as a side dish. Enjoy!
Notes
Here are a few more hot dips you might like:
Baked Layered Tex Mex Dip by Melissa’s Southern Style Kitchen
Hot Caprese Dip by Rachel Cooks
Kentucky Hot Brown Dip by Cupcakes and Kale Chips
5 Layer Baked Hummus Dip by Iowa Girl Eats
Beer Cheese Dip by The Noshery
Sweet Vidalia Onion Dip by The View from Great Island
Joshua Hampton says
The colors in this dip are lovely. And wow, bacon and cheese. My sons will go crazy over this dip too.