Description
This Crock Pot Corn Dip is creamy, cheesy, and packed with sweet corn, smoky turkey strips, and tangy pickled jalapeños. It’s an easy slow cooker appetizer perfect for parties, game days, and sharing with friends and family.
Ingredients
2 cans whole kernel corn, drained
8 ounces cream cheese, softened
1 cup shredded Colby Jack cheese
1/3 cup sour cream
1/2 cup diced pickled jalapeños
6 slices smoked turkey strips, cooked and crumbled
1/3 cup queso fresco
1/4 cup chopped cilantro
1/2 lime, juiced
Tortilla chips, for serving
Instructions
- Add the drained corn, cream cheese, Colby Jack cheese, sour cream, and diced pickled jalapeños to a 6-quart slow cooker.
- Cover and cook on low for 1 1/2 to 2 hours, stirring every 15 minutes, until the cheeses are melted and the mixture is smooth and creamy.
- Stir in the cooked crumbled turkey strips just before serving.
- Turn the slow cooker to the warm setting.
- Top with queso fresco, chopped cilantro, additional turkey strips if desired, and fresh lime juice.
- Serve warm with tortilla chips.
Notes
Add extra jalapeños for more heat.
Mix in diced green chiles, black beans, or chopped green onions for additional flavor.
For a cheesier dip, add extra Colby Jack cheese or shredded cheddar.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or slow cooker until warmed through.
If the dip becomes too thick, stir in a spoonful of sour cream or a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg
