Jalapeno, Bacon & Corn Dip – How Pinteresting

Are you ready for some Football?? I’m sooooo ready! Over the years my husband has been stealthily getting me more and more into football. First, it started with seemingly innocent visits to his parents house to watch the games on Sundays. Then he bought football jerseys for the dogs (a good way to get me interested in anything is to let me dress up the dogs). Before I knew it, I had my own fantasy football team and I think I might just be more excited for games then he is every week. A few weeks ago we had a fantasy football league draft party at our house, so I thought it would be a great opportunity to try out this cheesy jalapeno, bacon & corn dip.

I found this hot corn dip recipe from Damn Delicious through Pinterest. I think I’ve used another one of her recipes before, and it worked out really well. So if you visit her beautiful site, just know that you can trust her recipes. (Because I’ve noticed some sites just don’t really post recipes that are accurate to the true outcome of the dish, if you know what I mean?)

This jalapeno, bacon, & corn dip is super easy to make – just throw all the ingredients in your crock pot and spend the next two hours lounging (or cleaning the house for your party in my case). I changed up the recipe a bit to fit my tastes, which currently are very hot! If it’s spicy – I want it in my belly. But you can easily change up the heat level to fit your family’s preferences.

Ingredients:

• 3 cans of corn (15.25 ounces), drained
• 2 jalapenos, seeded and finely diced (feel free to leave in some seeds or add more jalapeno if your tastes are a little more on the spicy side)
• 1/2 cup sour cream
• 1 cup pepper jack cheese, grated
• 1/2 onion, finely chopped
• 1/2 tablespoon minced garlic
• 1/4 cup parmesan cheese, grated
• 8 ounces cream cheese, cubed
• salt and pepper to taste
• 5 strips of bacon, cooked and crumbled

Directions:

Mix together corn, jalapenos, sour cream, onion, garlic, pepper jack cheese and parmesan cheese in your crockpot. Top with the cubed cream cheese. Cover your crockpot and cook on low heat for 2 hours.

Uncover and stir until cream cheese is blended into corn dip mixture. At this point, you can add in your salt and pepper to your liking. Re-cover your crockpot and cook on high heat for an additional 15 minutes.

Top with bacon and serve immediately. Enjoy!