Crock Pot Corn Dip is a mouthwatering appetizer with corn, ranch, cheddar, bacon, and cream cheese. It's the perfect party dip that everyone loves!
Why You'll Love This Recipe
- Knock-out flavor combo. Who doesn't love the combo of ranch, bacon, and cheddar? If you're a fan of my bacon ranch pulled chicken or this cheesy hash brown casserole, you'll love this flavor combo. The freshness of the corn works perfectly with these flavor powerhouses.
- Low-fuss, shelf-stable ingredients. It's totally possible to keep this recipe's simple ingredients on hand for a great last-minute appetizer.
- Incredibly simple. No pre-cooking or prep work is required - just mix and cook!
Ingredients & Variations
- 29oz canned corn - Fresh corn kernels (cut off the cob) or frozen corn kernels can also be used. There's no need to adjust cook time if you're subbing those, but I would thaw the frozen corn first. You can also use canned Mexicorn for a little kick!
- 4oz canned diced green chilies - These won't add heat, but green chilies do add a ton of flavor.
- 2 packs ranch dressing mix - You can either use 2 packs or 6 tablespoon of ranch mix if you're using a bigger container.
- 1 teaspoon each salt & black pepper
- 2.5oz bagged real bacon pieces - If you want to use actual bacon, knock yourself out; I'd use about 6oz of crumbled cooked bacon. But, let me say as someone who doesn't love preserved meats in recipes: you won't be able to tell the difference! Important note: this is a bag of real bacon pieces, not bacon bits. Big difference. You'll find them near the bacon bits, but they're actually preserved pieces of bacon in a bag.
- 8oz cream cheese - You can use light instead of full-fat cream cheese if you'd like to cut some of the fat content.
- 1 cup sour cream - You can also use light sour cream without much flavor difference. You can also use Greek yogurt for a kick of protein.
- 1 cup shredded sharp cheddar cheese - Using pre-shredded cheese won't hurt the quality of the corn dip. Feel free to substitute Pepper Jack cheese, Monterey Jack cheese, Colby Jack cheese, or Mexican cheese.
How to Make Crock Pot Corn Dip
- Add all ingredients - 29oz corn, 4oz diced green chilies, 2 packs ranch seasoning, 1 teaspoon salt, 1 teaspoon pepper, 2.5oz bacon, 8oz cream cheese, 1 cup sour cream, and 1 cup shredded cheddar cheese - to the bowl of your Crock Pot.
- Stir everything together gently to combine.
- Cover and cook on low heat for 3 to 4 hours, stirring occasionally to make sure the cheeses melt evenly and the flavors blend well.
- Once the dip is hot, creamy, and fully combined, give it a final stir and transfer to a serving dish (or keep warm in the Crock Pot).
- Serve warm with your favorite dippers - Fritos corn chips, buttery crackers, tortilla chips, or fresh-cut veggies all work great.
Alternate Directions: Make it in the Oven
This is just as easy to make in the oven!
Simply combine all ingredients in an 8x8" glass baking dish. Bake at 375 degrees for 25-30 minutes, until the top starts to brown and the sides are bubbling.
Step-by-Step Recipe Video
Storage, Leftovers, and Reheating
If you have leftovers, they should be stored in an airtight container in the refrigerator. This dip is typically good for 3-4 days after cooking. To reheat leftovers, just pop them in the microwave for 30 seconds - 1 minute, stirring every 30 seconds.
This dip is great for freezing. Place the finished dip in a freezer-safe aluminum pan, cover with aluminum foil, and freeze for up to 6 months. When ready to serve, thaw in the refrigerator and bake (covered) for 30 minutes at 300 degrees to warm the dip.
Pro Tip: Make a Dip Party!
You could serve several other sweet and savory dips together to make a full meal.
- Slow Cooker Buffalo Chicken Dip - You can prep this one in just minutes. It's got a little bit of spice and a smooth, creamy texture!
- Chocolate Dip for Fruit - This dip is super easy to make and perfect for dunking anything from fruit to cookies.
- Cream Cheese Rotel Dip - One of my favorite dips of all time! I dream about this one. You can make it in an Instant Pot in just a few quick steps.
Helpful Tips & Tricks
- This dip can be served warm or cold. I prefer warm, but a chilled dip is perfect with fresh veggies.
- Make sure to drain your canned corn well before adding to the dip.
- This might sound strange - but this dip makes an amazing quesadilla filling. My husband and I had these quesadillas for dinner the night before posting this and they are phenomenal! Spread between two tortillas and grill the quesadilla on each side for 2-3 minutes.
- Make it ahead of time! This can be made up to 48 hours before serving. Just reheat in the oven (about 20 minutes at 325 degrees) or in the slow cooker (30-45 minutes on low) when you're ready to serve.
More Delicious Dip Recipes
I can't wait to see what you think of this delicious dip! 🌽 If you try the dip, don't forget to rate and review it below. And make sure to follow along for the latest recipes from Lambers Lately!
Crock Pot Corn Dip
Crock Pot Corn Dip is a mouthwatering appetizer with corn, ranch, cheddar, bacon, and cream cheese. It's the perfect party dip that everyone loves!
Ingredients
- 8 oz cream cheese
- 1 cup sour cream
- 29 oz canned corn drained
- 4 oz canned diced green chiles
- 2 packs ranch dressing mix
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2.5 oz bagged real bacon pieces
- 1 cup shredded cheddar cheese
Instructions
Crock Pot Directions:
- Dump all ingredients (corn, green chilies, ranch, salt, pepper, bacon, cream cheese, sour cream, cheddar cheese) in a Crock Pot.
- Set on low for 3-4 hours, stirring occasionally.
- Serve with dippers like corn chips, crackers, tortilla chips, or fresh veggies.
Oven Directions:
- Combine all ingredients (corn, green chilies, ranch, salt, pepper, bacon, cream cheese, sour cream, cheddar cheese) in an 8x8" glass baking dish.
- Cook for 25-30 minutes at 375 degrees, until top starts to brown and sides are bubbling.
Notes
- Can be served warm or chilled-warm is best with chips, cold is great with veggies.
- Drain canned corn well before adding.
- Makes a delicious quesadilla filling-spread between tortillas and grill 2-3 minutes per side.
- Make ahead up to 48 hours; reheat in oven (325°F for 20 min) or Crock Pot (low for 30-45 min).
- Store leftovers in the fridge up to 3-4 days; microwave in 30-second intervals to reheat.
- Freezer-friendly-freeze in foil pan up to 6 months. Thaw and bake (covered) at 300°F for 30 minutes.
Nutrition Facts
Calories: 199kcalCarbohydrates: 18gProtein: 11gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 1007mgPotassium: 253mgFiber: 0.3gSugar: 3gVitamin A: 213IUVitamin C: 7mgCalcium: 137mgIron: 1mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
What is best mild or sharp cheddar cheese?
I prefer sharp because I like a little kick to it. If you want a more neutral flavor, go with mild!
I made this dip for the first time in October 2024 for a house plant event that was held in the backyard of one of the members. One of the other members had her late teen brother and sister with her that are both autistic. This boy loved the dip so much he would make rounds around the property and as he came back to the buffet table grab a chip and dig in and then eat it and make another round around the property. I noticed it casually at first but he loved that dip so much. So when we got all done with the event and I still had dip left over I asked him if he wanted to take the leftovers home and you would have thought he won the lottery based on his excitement. He was absolutely thrilled to be able to take that leftover dip home. This year I will be taking a leftovers container with me to put the crock pot bag in so that he can get it home safely with no spills. I did make modifications to the recipe as it was just too much ranch flavor for me I also make it in a double so that it fills my entire crock pot. I do the same amount of cream cheese sour cream but for the double recipe I do four cans of sweet kernel corn drained, three cans of fiesta corn drained, three cans of creamed corn not drained, diced up Sweet bell peppers, chopped or sliced black olives. And to add a little bit more flavor without the extra salt (The ranch I'm using is kind of salty) I'm going to put in onion powder and garlic powder with parsley also. I have a little bit of cilantro on hand from when I made up enchiladas for Cinco de Mayo this year so I think I'll throw in the extra cilantro also for flavor. The last thing that I add to it that is different is a large portion of a rotisserie chicken diced. It makes it almost like a full meal. Somebody last year at the event said that they put some on their spaghetti noodles as somebody had brought spaghetti and kept the sauce off to the side so they used my dip as their sauce.