Sweet, creamy and cheesy with a delicious bite from fresh corn and peppers is what you will find in this Slow Cooker Corn and Pepper Cheese Dip.
This sauce has many uses outside of being a dip. Mix with cooked pasta, pour over cooked chicken breast, top your hot dogs our pour over fries. Dive in using your favorite tortilla chips, crusty bread, drizzle on hot dogs or over these Sumac Baked Sweet Potatoes.
This is the most delicious use of seasonal corn and peppers, because who doesn’t love cheese dip? You can also make this when it’s not corn season, just used defrosted frozen corn or canned.
The corn and peppers are simply sautéed while the cheese melts in the crockpot. This helps bring out extra sweetness in the vegetables and I believe increases the flavor in the dip.
Serve room temperature, or even better, warm right out of the crockpot. There are mini ones you can buy that are perfect for this.
Why use evaporated milk?
Evaporated milk is a concentrated version of regular milk. It gives extra creaminess to recipes, regular milk can also be used.
You can use any of your favorite cheeses. I chose to stick with white cheeses because I wanted the dip pale in color to offset the colors of the corn and peppers. Pepper Jack, Monterey, Gruyere, Fontina are all good, melting cheeses.
If you’ve made this Slow Cooker Corn and Pepper Cheese Dip or any other recipe, leave a review or comment below. I love to hear from my readers!
Cover and cook for 1 to 2 hours, stirring occasionally.
While the cheese cooks, place the corn upright in a wide bowl and cut the kernels starting from the top, down.
Serving Size: 1
Amount Per Serving:Calories: 356 Total Fat: 27g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 80mg Sodium: 560mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 21g