About the Recipe

Ingredients
Corn and Jalapeno Dip
· 4 slices bacon, diced
· 4 ½ cups corn kernels, frozen, canned or roasted (I personally love sweet corn)
· 2 -3 TBS of HS Creations, LLC Jalapeno Fiesta Blend (not spicy- seeds are removed)
· ½ cup sour cream
· 1 cup shredded Pepper Jack cheese
· ¼ cup crumbled cotija cheese
· Kosher salt and freshly ground black pepper, to taste
· 8 ounces cream cheese, cubed
· 2 tablespoons chopped fresh cilantro leaves (optional)
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· Prep: 10minutes minutes
· Cook: 2hours hours 15minutes minutes
· Total: 2hours hours 25minutes minutes
· The creamiest, easiest dip ever! Perfect for big family gatherings + game day. A huge crowd-pleaser, too!
· 4.9 stars (12 ratings)
Preparation
Heat a large cast iron 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, HS Creations, LLC, Jalapeno Blend, sour cream, Pepper Jack cheese and cotija cheese into a 6-qt 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 cilantro, if desired.
· Yield: 8 servings

