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    You are in: Home / Recipes / Spicy Bacon Corn Dip (Slow Cooker) Recipe
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    Spicy Bacon Corn Dip (Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    duonyte's Note:

    From the blog "Foodie with Family". I have not made this, but this would be great for a potluck, picnic or party. The blogger says that it makes a lot, but that it will keep for about 5 days. I took a guess at servings, for all I know it may serve more.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lightly coat the crock of a slow-cooker with non-stick cooking spray or lightly grease it with oil. (I would probably use a 3 or 4 qt cooker).
    2. 2
      Stir together the sweet corn, cream cheese, Monterey Jack cheese, sour cream, jalapenos, garlic, salt, and pepper. Put the lid on the slow-cooker and set the cooker to LOW. Cook for 2-3 hours, or until the contents are uniformly hot, the cheese is melted, and the corn and jalapeno are coated with a creamy sauce.
    3. 3
      While the mixture is cooking, finely chop the crispy bacon and reserve 1 tablespoon of the chopped bacon along with 2 teaspoons of the minced green onion.
    4. 4
      Stir the remaining bacon and green onion into the hot dip then scoop the dip into a serving dish. Sprinkle the reserved bacon and green onion over the top and serve with chips or as a side dish.
    5. 5
      Leftovers can be stored, tightly wrapped, in the refrigerator for up to 5 days. Reheat covered but vented in a microwave on HIGH until hot all the way through.

    Ratings & Reviews:

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    Nutritional Facts for Spicy Bacon Corn Dip (Slow Cooker)

    Serving Size: 1 (134 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 296.2
     
    Calories from Fat 208
    70%
    Total Fat 23.1 g
    35%
    Saturated Fat 10.2 g
    51%
    Cholesterol 48.7 mg
    16%
    Sodium 521.0 mg
    21%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.5 g
    10%
    Protein 10.3 g
    20%

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