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Crock Pot Fiesta Corn Dip


Corn, 3 cans of canned corn, or 3 cups of fresh/frozen corn, drained

1 small green pepper, diced

1 jalapeno, seeded and diced

1 can (10 oz) Rotel Original with diced tomatoes and green chilies

1/2 cup green onions, chopped

2 - 8 oz. cream cheese, softened and cubed

2 cups Mexican shredded cheese

1 pack bacon (about 10 slices), browned crispy and crumbled

1 teaspoon minced garlic

1/2 teaspoon chili powder

1/2 cup sour cream

tortilla chips, for serving


Cook and brown bacon until crispy. Chop until crumbly and set aside. In the crockpot, add the corn, green pepper, jalapeno, Rotel, and green onions. Then add the cream cheese, shredded cheese, bacon, minced garlic, chili powder, and sour cream. Stir everything together until blended. Cook on high for 1.5 to 2 hours, stirring every 30 minutes. Serve warm with tortilla chips.