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Slow-cooker pale ale corn dip
Yield 10 servings
Ingredients
- 3-1/2 cups frozen sweet corn kernels
- 1 jalapeño, seeds and stem removed, minced
- 1 red bell pepper, seeds and stem removed, finely diced
- 2 cloves garlic, minced
- 1-1/4 cups Monterey Jack cheese, grated
- 3/4 cup sour cream
- 1/2 cup pale ale beer
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- Salt
- Freshly ground black pepper
- 12 ounces cream cheese, cut into 1-inch pieces
- 4 strips bacon, cooked until crisp and chopped
- Green onions, sliced, for garnish
- Tortilla chips (assorted colors)
Instructions
- In slow cooker, combine corn, jalapeño, red bell pepper, garlic, Monterey Jack cheese, sour cream, pale ale beer, cumin, chili powder and onion powder. Add generous pinch of salt and a few grinds of black pepper. Stir to combine.
- Scatter cream cheese pieces on top of corn mixture.
- Cover slow-cooker and cook for 4 hours on high, or 6–8 hours on low.
- When ready to serve, stir melted cream cheese into corn mixture until incorporated.
- Garnish with bacon and green onions. Serve immediately with tortilla chips.
Courses Appetizers
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrations/slow-cooker-pale-ale-corn-dip/