Crock Pot Crack Corn Dip is a warm, creamy appetizer made with corn, ranch, bacon, cheddar, green chiles, and cream cheese. Add everything to the slow cooker, let it melt together, and serve it with Fritos, tortilla chips, or crackers.
Why You'll Love This Crock Pot Crack Corn Dip
If you're a fan of a good dip for game days or tailgates, I've got you covered today! This Crock Pot Crack Corn Dip is every bit as yummy as dips like my Reuben Dip or this easy Crab Rangoon Dip.
If you're a fan of my bacon ranch pulled chicken or this bacon ranch crack potatoes, you'll love this flavor combo. The sweetness of the corn balances out the salty bacon, ranch, and cheddar.
Prep Time: 5 minutes
Ready In: 3-4 hours
Difficulty: Easy
This recipe is as simple as it is flavorful - hope you love it!
Ingredients & Variations
(See recipe card at the bottom of the post for exact ingredient measurements.)
- Canned Corn - Use well-drained canned corn. Fresh or thawed frozen corn also works. Pat frozen corn dry to prevent a thinner dip. Mexicorn adds extra color and flavor.
- Diced green chiles - Add a little bit of flavor without a lot of heat. Use hot green chiles or jalapeños for more spice.
- Ranch seasoning - Adds the main seasoning. Since ranch, bacon, and cheese are salty, wait until after cooking to add more salt.
- Bacon - Use real bacon pieces, not imitation bacon bits. Cooked, crumbled bacon also works. Save some for topping.
- Cream cheese - Full-fat block cream cheese gives the creamiest texture. Light cream cheese works but may make the dip softer. Cube it so it melts evenly.
- Sour cream - Keeps the dip creamy and scoopable. Light sour cream works too. Greek yogurt adds a tangier flavor.
- Cheddar cheese - Sharp cheddar gives the strongest flavor. Mild cheddar or Monterey Jack, Colby Jack, Pepper Jack, or a Mexican blend also work.
- Salt and black pepper - Add the pepper before cooking, then taste the finished dip before adding salt.
How to Make Crock Pot Crack Corn Dip
- Drain the corn. Drain the canned corn well. Extra liquid can make the dip watery.
- Add the ingredients. Add the corn, green chiles, ranch seasoning, black pepper, bacon, cubed cream cheese, sour cream, and cheddar to the Crock Pot.
- Stir. Mix until the ranch seasoning and sour cream are evenly distributed. The cream cheese will soften up as the dip cooks.
- Cook on low. Cover and cook for 3 to 4 hours, stirring occasionally. The dip is ready when the cheese has melted and the mixture is hot and creamy. Taste test and season with salt if needed.
- Serve warm. Stir again and switch the slow cooker to warm. Optional: top with extra bacon, cheddar, green onions, or jalapeños.
How to Make Crack Corn Dip in the Oven
- Add to the baking dish. Combine the corn, green chiles, ranch seasoning, black pepper, bacon, cream cheese, sour cream, and cheddar in a greased 8x8" baking dish.
- Bake. Bake at 375°F for 25 to 30 minutes, stirring once if needed.
- Check for doneness. The dip is ready when it is hot throughout, bubbling around the edges, and a little bit browned on top. Stir, taste, and add salt only if needed.
Step-by-Step Recipe Video
Leslie's Testing Notes
- Drain the corn really well. Let canned corn sit in a colander for a few minutes. If using frozen corn, thaw completely and pat it dry to prevent a watery dip.
- Cube the cream cheese. Smaller pieces melt faster and blend more evenly than a whole block.
- Use low heat. This helps the cheeses melt smoother without becoming oily or separating.
- Taste test before adding salt. Ranch seasoning, bacon, and cheddar are already salty. Adjust the seasoning after the dip is hot.
- Stir occasionally. Stir once or twice so the cheese melts evenly and the edges do not cook faster than the center.
- Save some bacon for a topping. Bacon added after cooking keeps more of its texture.
- Keep it warm for serving. Switch the Crock Pot to warm and stir occasionally to keep the dip creamy.
Is Crack Corn Dip Spicy?
This recipe is flavorful but not super spicy. Canned green chiles are pretty mild and add more flavor than heat.
For a spicier crack corn dip, add one or more of the following:
- Diced fresh or pickled jalapeños
- Hot canned green chiles
- Pepper Jack cheese
- A pinch of cayenne pepper
- A few dashes of hot sauce
Add just a little bit at first. It is way easier to increase the heat than to take it back out.
What to Serve with Crack Corn Dip
This dip is thick enough for chips and crackers but still creamy enough for veggies. Good options include...
- Fritos or Fritos Scoops
- Tortilla chips
- Ritz crackers
- Pretzel chips
- Pita chips
- Bell pepper strips
- Celery sticks
- Carrot sticks
- Cucumber slices
Fritos are my personal favorite with this dip - the corn chip flavor works really well with the sweet corn, ranch, bacon, and cheddar.
Make-Ahead Instructions
Crock Pot Crack Corn Dip can be cooked up to 48 hours before serving. Just prep and cook the dip as directed, then transfer it to an airtight container and refrigerate it after it cools.
Reheat the dip in the slow cooker on low for about 30 to 45 minutes, stirring every now and then. You can also reheat it in a covered baking dish at 325°F for about 20 minutes.
If the dip thickens up in the refrigerator, you can stir in a spoonful of sour cream after reheating.
How to Store and Reheat Leftovers
Storage: Store leftover corn dip in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat individual portions in the microwave for 30 seconds at a time, stirring between each interval. For a larger amount, reheat it in a covered baking dish at 325°F or return it to the slow cooker on low until hot.
Freezing: I do not recommend freezing this dip. Cream cheese and sour cream can separate after thawing, which may leave the dip grainy or watery.
Ways to Use Leftover Corn Dip
You definitely don't have to use this as just a dip! One of my favorite ways to use this dip is as a quesadilla filling. Spread the crack corn dip over a tortilla, throw on another tortilla, and cook it in a skillet for 2 to 3 minutes per side.
You can also use leftover crack corn dip:
- Spooned over nachos
- On baked potatoes
- Inside burritos
- In tacos
- Over grilled chicken
- Mixed into cooked pasta
FAQs
More Easy Party Dips
You could serve several other sweet and savory dips together to make a full meal.
- Crockpot Buffalo Chicken Dip - You can prep this one in just minutes. It's got a little bit of spice and a smooth, creamy texture!
- Mexican Street Corn Dip - Just like your favorite Mexican delicacy - in dip form! Cheesy, creamy, with a great flavor combo.
- Boat Dip - Creamy, cheesy, and loaded with flavor. This one comes together in just minutes.
- Brownie Batter Dip - Use just 4 ingredients to make a super chocolatey dip that's perfect with fruit or sweet crackers!
- 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.
Let me know what you think of this easy dip! Leave a comment and/or rating below. And don't forget to add Lamberts Lately as a preferred source on Google if you love recipes like this one!
Crock Pot Crack Corn Dip
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 black pepper
- 2.5 oz bagged real bacon pieces
- 1 cup shredded cheddar cheese
- salt (to taste)
Instructions
Crock Pot Instructions
- Combine the ingredients. Add the drained corn, green chiles, ranch seasoning, black pepper, bacon, cubed cream cheese, sour cream, and cheddar to the Crock Pot. Stir to combine.
- Cook. Cover and cook on LOW for 3 to 4 hours, stirring once or twice, until the cheese has melted and the dip is hot and creamy.
- Season and serve. Stir well, taste, and add salt only if needed. Switch the Crock Pot to WARM and serve with Fritos, tortilla chips, crackers, or fresh veggies.
Oven Instructions
- Combine the ingredients. Add the drained corn, green chiles, ranch seasoning, black pepper, bacon, cream cheese, sour cream, and cheddar to a greased 8x8" baking dish.
- Bake. Bake at 375°F for 25 to 30 minutes, stirring once if needed, until the dip is hot and bubbling around the edges.
- Season and serve. Stir well, taste, and add salt only if needed. Top with extra bacon, cheddar, green onions, or jalapeños, if desired.
Notes
- Drain the corn well to prevent a watery dip.
- Cube the cream cheese so it melts faster and more evenly.
- Use real bacon pieces, not imitation bacon bits.
- Wait until the dip is hot before adding salt. Ranch seasoning, bacon, and cheddar are already salty.
- Keep the finished dip on warm and stir occasionally while serving.
- Add jalapeños, hot green chiles, Pepper Jack, cayenne, or hot sauce for more heat.
- Make the dip up to 48 hours ahead and reheat slowly in the Crock Pot or oven.
- Store leftovers in the refrigerator for 3 to 4 days. Freezing is not recommended because the dairy may separate after thawing.
Nutrition Facts
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.