Corn and Jalapeño Dip

Ingredients

• 2 (8-oz.) pkgs. cream cheese, softened and cubed
• 1 (8-oz.) pkgs. pre-shredded sharp Cheddar cheese (about 2 cups)
• 2 cups frozen corn kernels, thawed
• 3/4 cup half-and-half
• 1/3 cup chopped scallions, plus more for garnish
• 2 tsp. minced garlic
• 1 jalapeño chile, seeded and minced
• 8 thick-cut bacon slices, cooked until crisp and crumbled
• Corn chips

Description

1. Combine ingredients in a slow cooker.

   Stir together cream cheese, Cheddar cheese, corn, half-and-half, scallions, garlic, and jalapeño in a 3-quart slow cooker.

2. Cook dip:

   Cover and cook on LOW 3 1/2 to 4 hours or on HIGH 1 1/2 to 2 hours until creamy and bubbling, stirring halfway through. Stir in bacon.

3. Garnish, and serve.

   Garnish with scallions, if desired. Serve with corn chips.