Slow Cooker Corn and Jalapeño Dip-pair with Hickman Family Vineyards 2011 Syrah
Cook time in crock pot- 2hrs, 15min
4 slices of applewood bacon
3 (15.25-ounces) cans whole kernel corn
2 jalapeños from a can with seeds and chopped
1/2 cup sour cream
1 cup shredded Monterey Pepper Jack cheese
1/4 cup grated parmesan cheese
8 ounces cream cheese, cubed
if you want to add 2 tablespoon chopped chives and Salt and Pepper to taste you can but I did not.
Heat a large skillet over medium high heat. Add bacon and cook until brow and crispy. Transfer to a paper towel lined plate and set aside.
Place corn, jalapeños, sour cream, pepper jack cheese and Parmesan into a slow cooker; season with salt and pepper if you like;p stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours, remember to stir until cream cheese is well combined
Serve immediately, serve with chip, crackers, or anything you feel would work well to dip. You can garnish with chopped bacon and chives.