This is the perfect dip for summer! It’s warm, cheesy, creamy, sweet, and spicy, and can be dipped with anything from tortilla chips, to soy crisps, to raw veggie sticks. I used low fat cream cheese and low fat sour cream to reduce the overall fat content in this recipe, and no-salt-added corn to cut down on sodium (frozen corn kernels work great in this recipe too). Just pop the ingredients into a slow cooker for two hours, and top with bacon and parsley for garnish! ~Bacon Jalapeño Corn Dip~ Ingredients 3 (15 oz.) cans no-salt-added whole kernel corn, drained and rinsed 2 jalapeños, seeded and diced ½ cup low fat sour cream 1 cup shredded Monterrey Jack cheese 1 ( 4 oz.) can diced green chiles ¼ cup grated Parmesan cheese Black pepper, to taste Pinch of kosher salt 8 oz. low fat Neufchatel cream cheese, softened 4 slices bacon 1 tablespoon chopped parsley Directions 1. Coat a large crockpot very well with cooking spray. Place the corn, jalapenos, sour cream, Monterrey Jack cheese, and Parmesan cheese into the crockpot. Season with salt and pepper. Add the cream cheese, and stir to combine. 2. Cover and cook on LOW for 2 hours. 3. While the dip is cooking, line a baking sheet with foil and coat with cooking spray. Place the bacon onto the foil, and put the pan directly into a cold oven. Set the oven to 400 degrees, and cook for about 16 minutes, or until the bacon is crispy. Place the cooked bacon on a paper towel to soak up the excess grease. Dice the bacon, and set aside. 4. After the two hours are up, uncover the crockpot and stir until the dip is smooth. Cover and cook on HIGH for an additional 15 minutes.
5. Pour the dip into a large serving bowl and top with the bacon and parsley. Serve with tortilla chips and raw veggies, such as slices of carrots, celery, and cucumbers. Enjoy!
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