Spicy Corn Dip (In The Crockpot!)

Mom and I raved the other night about this simple spicy corn dip that I made in the crockpot, and I just had to share the recipe!

I adapted it from this recipe that I found on Pinterest -- not because I thought it could make it better, but just because I wanted to rely heavily on ingredients I already had on hand! So, here is my version.

Spicy Corn Dip

2 (15.25-ounces) cans whole kernel corn, drained 

1 jalapeno, seeded and diced 

1/2 cup sour cream 

1 cup shredded Pepper Jack cheese 

Kosher salt and freshly ground black pepper, to taste 

8 ounces cream cheese, cubed

Add corn, diced jalapeno, sour cream, Pepper Jack cheese, and salt and pepper to a small slow-cooker (the 1.5-qt size is perfect -- like this stainless one, or this version on Amazon). Stir to combine. Top with cubes of cream cheese. Cook on low for 2 hours, stirring occasionally.

Our dipper of choice wa the Bearitos Sea Salt pita chips -- I picked these up at Whole Foods. 

This dip packed a little bit of heat and was so good! 

I can't recommend enough using a small slow cooker for this dip. We have a 1.5-quart size and it is just small enough to hold a dip perfectly. We get so much use out of it -- a small batch of soup, cocktail weenies, homemade hot chocolate, et cetera. It's one of my favorite and most-used kitchen gadgets.

Happy dipping, y'all!