Corn and Jalapeno Dip

Ingredients

4 slices bacon, diced

3 (15.25-ounces) cans whole kernel corn, drained

2 jalapenos, seeded and diced

½ cup sour cream

1 cup shredded Pepper Jack cheese

¼ cup grated Parmesan cheese

Kosher salt and freshly ground black pepper, to taste

8 ounces cream cheese, cubed

2 tablespoons chopped chives

Directions

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.

Cover and cook on low heat for 2 hours.

Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

Serve immediately, garnished with bacon and chives, if desired.