Ingredients

The following ingredients have 4 Servings
  • 2 pounds frozen sweet corn
  • 2 cans black-eyed peas (or 3 cups home cooked black eyed peas, drained and rinsed., drained and rinsed)
  • 8 ounce brick neufchatel cream cheese (labeled 1/3 less fat, cut into cubes)
  • 8 ounces Monterey Jack cheese (grated)
  • 3/4 cup sour cream
  • 6 whole garlic cloves (peeled and minced or pressed through a garlic press)
  • 1 teaspoon kosher salt
  • 1/4 to 3/4 teaspoon of crushed red pepper flakes
  • 1 pound bacon (cooked until crisp)
  • 6 green onions (green parts only, thinly sliced, then minced)

Instruction

  • Lightly spritz the crock of a slow-cooker with non-stick cooking spray or generously butter it. Stir together the sweet corn, black-eyed peas, cream cheese, Monterey Jack cheese, sour cream, garlic, salt, and crushed red pepper flakes. 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 black-eyed peas are coated with a creamy sauce. 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. 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.
  • 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.