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
