Ingredients

The following ingredients have 4 Servings
  • 10 slices Thick Sliced Center Cut Bacon
  • 26 ounces Frozen Corn Kernels
  • 8 ounces Neufchâtel Cheese (or cream cheese, cut into chunks)
  • 8 ounces Reduced Fat Monterey Jack Cheese (shredded)
  • 1 - 3 whole Fresh Jalapeño Peppers (cut in half, seeds removed and finely diced)
  • 3 cloves Garlic (minced)
  • 1/2 teaspoon Low Sodium Taco Seasoning Mix
  • 1/4 teaspoon Onion Powder

Instruction

  • Cook the bacon either on the stove top in a frying pan or in the oven till it is nice and crispy. Drain the bacon fat off and roughly chop the cooked bacon.
  • Add the cooked bacon, frozen corn, neufchâtel cheese, Monterey Jack cheese, diced jalapeño peppers, garlic, taco seasoning and onion powder to a 4 to 5 quart slow cooker.
  • Give everything a quick stir to distribute everything around in the slow cooker.
  • Cover and cook on LOW for 5 hours or on HIGH for 3 hours, stirring halfway through the cooking time. Cook until the corn is hot and the cheeses have melted.
  • Once cooked give everything another stir, turn your slow cooker to the WARM setting for up to 4 hours and serve dip with your favorite chips.