{Slow-Cooker} Hot Corn and Black Bean Dip

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{Slow-Cooker} Hot Corn and Black Bean Dip

Recipe light adapted from and with thanks to Foodie with Fam

Servings: generous servings

Author: Mary Younkin

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

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.

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