By Danielle Nieman
– Cream Cheese, 8-ounce block – Bacon, 1 cup chopped, – Jalapenos, 2-3 finely chopped. – Corn, 4 cups – Sharp Cheddar Cheese, shredded, 16 ounces. – Sour Cream,1/2 cup. – Mayonnaise, 1/4 cup. – Salt and Pepper to taste. – Fresh Green Onion, 1/4 cup, chopped.
– Measuring Cups – Sharp Knife for chopping. – Crock-Pot – Mixing Bowl
Preheat the crock-pot on low. Add the unfrozen corn, shredded cheese, bacon bits, and chopped jalapenos to a bowl and mix. I find that it’s easier to add the ingredients to a mixing bowl first and then transfer it to the warm crock-pot.
Add the sour cream and mayonnaise to the bowl and mix. Cut the room-temperature cream cheese into cubes and add it to the bowl, mixing until combined.
Add the dip mixture to the crock-pot and heat on low for two hours with the lid on. After one hour, stir the dip and add salt and pepper to taste. If the cheese is not thoroughly melted after two hours, adjust the crock-pot to the high setting until the cheese is melted.
Garnish the top with chopped fresh green onions before serving.