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Crockpot Jalapeño Corn Dip

6-quart slow cooker Mixing bowl Measuring cups and spoons Wooden spoon or spatula Cutting board Sharp knife
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Ingredients Equipment Method

Ingredients
  

  • 2 15 oz cans of corn, drained
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 2 jalapeños finely diced
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onions chopped
  • 1 tsp garlic powder
  • Salt and pepper to taste

Equipment

  • 6-quart slow cooker
  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Cutting board
  • Sharp knife

Method
 

  1. Combine softened cream cheese and sour cream in a mixing bowl
  2. Add drained corn, jalapeños, and cheddar cheese
  3. Mix in garlic powder, salt, and pepper
  4. Transfer mixture to slow cooker
  5. Cook on low for 2 hours, stirring occasionally
  6. Garnish with green onions before serving