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A cheesy corn and pepper dip in a black bowl

Slow Cooker Corn and Pepper Cheese Dip

Print Recipe
Sweet, cheesy, and loaded with corn and peppers, this slow cooker dip is ideal for game day, nachos, or topping your favorite dishes.
Course Appetizers
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 cups
Calories 356
Author Janette

Ingredients

  • 1 cup (220 grams) evaporated milk
  • 1 cup (227 grams) cream cheese
  • 1 cup (227 grams) cheddar cheese grated
  • 1 cup (227 grams) mozzarella cheese grated
  • 2 cups (290 grams) corn kernels fresh, canned or frozen
  • 1 tablespoon vegetable oil
  • ¾ cup (96 grams) mini sweet peppers chopped

Instructions

  • Turn the slow cooker to low and add the evaporated milk, cream cheese, and cheddar cheese. Stir to combine.
  • Cover and cook for 1 to 2 hours, stirring occasionally.
  • While the cheese melts, place the corn upright in a wide bowl and cut the kernels from top to bottom.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the corn and peppers and cook until they start to brown. Remove from the pan and set aside.
  • Once the cheeses are melted, stir in the corn and peppers. Serve warm or at room temperature.

Video

Nutrition

Serving: 1 | Calories: 356kcal | Carbohydrates: 7g | Protein: 21g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 560mg | Sugar: 2g