Slow Cooker Cheesy Corn Dip

Slow Cooker Cheesy Corn Dip


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If you're looking for a Mexican dip for your next party but don't want to serve the same-old salsa or guacamole, why not try cooking up this spicy delight? Sweet corn kernels and bell peppers have all been mixed in with a fiery Pepper Jack cheese for a dip loaded with flavor.

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Time needed

15 min preparation + 2 hour cooking

Serving Size / Yield

6-8 servings


  • 3 15.25 oz. cans Whole Kernel Sweet Corn, drained
  • 1 Medium Green Bell Pepper, chopped
  • 1 Medium Red Bell Pepper, chopped
  • 1/2 C. Greek Yogurt
  • 1 C. Shredded Pepper Jack Cheese
  • 1/4 C. Grated Parmesan Cheese
  • Kosher salt, to taste
  • Ground Black Pepper, to taste
  • 1/8 tsp. Cayenne Pepper
  • 1 8 oz. package Cream Cheese, cubed

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In a large slow cooker, combine the corn, bell peppers, Greek yogurt, Pepper Jack cheese, and Parmesan cheese. Season with salt, ground black pepper, and cayenne pepper. Stir until well-combined. Layer cubes of cream cheese atop the mixture. Cover and cook on low for 2 hours. Stir until the cream cheese is fully incorporated, then re-cover and cook dip on high heat for 15 minutes.

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