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Crockpot Corn Dip

Creamy crockpot corn dip with cheese and peppers served with tortilla chips.
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This creamy, cheesy corn dip is the ultimate hands-off party appetizer. Made with simple ingredients in your slow cooker, it’s perfect for game day or any gathering. The set-it-and-forget-it method delivers warm, comforting flavor every time.

Ingredients

Scale
  • 2 (15 oz) cans whole kernel corn, drained
  • 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1.5 cups shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1 small red bell pepper, finely diced
  • 0.5 cup finely diced red onion
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp chili powder
  • Salt and black pepper to taste
  • For serving: tortilla chips, Fritos, sliced baguette, or vegetable sticks

Instructions

  1. Prepare all ingredients: drain corn, dice bell pepper and onion, mince garlic, cube softened cream cheese.
  2. Add all ingredients except serving items to a 4-6 quart slow cooker: corn, tomatoes with juices, cream cheese, cheddar, pepper jack, sour cream, mayonnaise, bell pepper, onion, garlic, smoked paprika, cumin, chili powder, salt, and pepper.
  3. Stir gently to combine. The mixture will not be smooth yet.
  4. Cover and cook on LOW for 2 hours or on HIGH for 1 hour.
  5. Remove lid and stir vigorously until the dip is smooth, creamy, and well combined.
  6. Taste and adjust seasoning if needed. Serve warm with chips, bread, or vegetables.

Notes

For a smoother dip, ensure cream cheese is fully softened before adding. Avoid overcooking on HIGH to prevent dairy separation. Dip can be kept warm in the slow cooker on the WARM setting for serving. Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.

Nutrition

Find it online: https://www.homestyletable.com/crockpot-corn-dip/