Ingredients
2
cups shredded pepper Jack cheese (8 oz)
1
package (8 oz) cream cheese
3
cloves garlic, finely chopped
16
oz frozen corn
1/4
cup pickled jalapeño chiles, chopped
2
tablespoons liquid from jar of jalapeño chiles
4
slices bacon, crisply cooked and crumbled
Chopped scallions, as desired
Tortilla chips and lime wedges, as desired
Preparation
Spray slow cooker with cooking spray. Place cheeses, garlic, frozen corn, jalapeño chiles, and liquid from chiles in slow cooker. Cover and cook on Low heat setting 2 hours, stirring a couple of times during cooking.
Stir in half of the chopped bacon. Transfer to serving bowl, and top with remaining bacon and scallions. Alternatively, you can serve this dip right out of the slow cooker.
Serve with tortilla chips and lime wedges on the side.
