Crock Pot Crack Corn Dip with Cream Cheese

Why You'll Love This Recipe

Let's face it: ranch, cheese, and bacon might just be the best flavor combo on planet Earth. It combines with the sharp brightness of corn in this recipe for a flavor combination that's perfect for dipping!

I also love that the ingredients in this recipe are pretty low-fuss and shelf-stable. There's no pre-cooking or prep work required - just dump and stir occasionally.

Corn Dip Ingredients and Variations

You will need the following ingredients to prepare this recipe:

• 29 oz canned corn, drained - Fresh corn kernels (cut off the cob) or frozen corn kernels can also be used. 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!
• 4 oz canned diced green chilies - These won't add heat, but green chilies do add a ton of flavor! I love diced green chiles in any recipe with corn.
• 2 packets of ranch dressing mix - This is about ¼ cup of ranch mix if you're using a bigger container.
• 1 tsp salt
• 1 tsp black pepper
• 2.5 oz 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. If you really want to, you could also change the meat to cooked sausage, ground beef, or rotisserie chicken.
• 8 oz cream cheese - Make sure this is at room temperature before mixing your corn dip. 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 - Don't worry that using pre-shredded cheese will hurt the quality of the corn dip. I can't tell a big difference. Feel free the substitute Pepper Jack cheese, Monterey Jack cheese, Colby jack cheese, or Mexican cheese.

Suggested Recipe Additions

Change it up a little with the following additions:

• 2 teaspoons of garlic powder
• 1 finely-diced jalapeno
• 10oz can Rotel tomatoes
• Green onions over the top of the finished dip

Crock Pot Crack Corn Dip Recipe Instructions

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.

Stir occasionally. After 3-4 hours, serve with dippers like corn chips, crackers, tortilla chips, or fresh veggies.

Doesn't get much easier than that, huh?

Like this dip? You'll want to check out my Cream Cheese & Salsa Dip, Buffalo Chicken Dip, and Copycat Restaurant Salsa recipes, too!

How-To 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.

What Dippers to Serve with Crack Corn Dip

If you can dip it, you can use it!

• Fritos corn chips (my preferred dipper for this one)
• Tortilla chips
• Crackers
• Pita Bread
• Fresh veggies, like celery or carrots
• Toast points

Other Delicious Dips

Make it a dip party! You could serve several other sweet and savory dips together to make a full meal.

• Slow Cooker Buffalo Chicken Dip - If you can spare another Crock Pot, prep this one in just minutes. It's got a little bit of spice and a smooth, creamy texture!
• Strawberry Pretzel Salad Dip - Another cream cheese star; with just a few ingredients, you can have the taste of that famous Strawberry Pretzel Salad in a dip!
• 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.

Notes & Tips

• 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 would be a great baked recipe! In a large bowl, blend the cream cheese and sour cream, then mix in the remaining ingredients. Pour into a baking dish and bake in the oven at 350 degrees for 30-35 minutes, until bubbly.
• 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! Just spread between two tortillas and grill on each side for 2-3 minutes.

FAQs