Crock Pot Jalapeño Popper Corn Dip

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 2 hours 10 minutes

Ingrédients

3 (15 ounce) cans fire-roasted corn, (drained well)

2 jalapeños, (seeded and diced)

1/2 cup sour cream

1 cup shredded Mexican cheese blend

salt and pepper, (to taste)

8 ounce block cream cheese, (cubed)

1/2 pound bacon, (cooked and crumbled)

sliced green onions, (to garnish)

Instructions

Place drained corn, diced jalapenos, sour cream, shredded Mexican cheese blend into a 2.5 quart crock pot (or larger); season with salt and pepper, to taste.

Stir until well combined. Top with cubed cream cheese.

Cover and cook on low heat for 2 hours.

Uncover and stir until everything is combined well.

Sprinkle top with bacon and sliced green onions. Serve with tortilla or corn chips.

Nutrition

• Calories: 379 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 8 g
• Cholestérol: 42 mg
• Sodium: 497 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 9 g
• Protéines: 17 g