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{Slow-Cooker} Hot Corn and Black Bean Dip

Recipe light adapted from and with thanks to Foodie with Fam
Servings: 6 generous servings


  • COOK'S NOTE: This recipe doubles nicely for a crowd. The leftovers if you're lucky enough to have them will keep nicely tightly covered in the refrigerator for several days.
  • 16 ounces frozen corn
  • 1 can black beans drained and rinsed
  • 4 ounces cream cheese
  • 4 ounces shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 large or 2 small fresh jalapeƱo peppers stem and seeds removed, finely minced
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 pound bacon cooked until crisp
  • 3 green onions green portion only, thinly sliced


  • Combine the corn, beans, cream cheese, shredded cheese, sour cream, jalapeƱos, 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!