Spicy Bacon Corn Dip (Slow Cooker)

• 2 lbs frozen sweet corn
• 8 ounces neufchatel cheese, cut into cubes
• 8 ounces monterey jack cheese, grated
• 34 cup sour cream
• 3 jalapeno peppers, stem and seeds removed, finely chopped
• 3 garlic cloves, peeled and minced (or pressed through a garlic press)
• 1 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 1 lb bacon, cooked until crisp
• 6 green onions, green parts only, thinly sliced, then minced

1. Lightly coat the crock of a slow-cooker with non-stick cooking spray or lightly grease it with oil.
2. (I would probably use a 3 or 4 qt cooker).
3. Stir together the sweet corn, cream cheese, Monterey Jack cheese, sour cream, jalapenos, garlic, salt, and pepper.
4. Put the lid on the slow-cooker and set the cooker to LOW.
5. Cook for 2-3 hours, or until the contents are uniformly hot, the cheese is melted, and the corn and jalapeno are coated with a creamy sauce.
6. While the mixture is cooking, finely chop the crispy bacon and reserve 1 tablespoon of the chopped bacon along with 2 teaspoons of the minced green onion.
7. Stir the remaining bacon and green onion into the hot dip then scoop the dip into a serving dish.
8. Sprinkle the reserved bacon and green onion over the top and serve with chips or as a side dish.
9. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 5 days.
10. Reheat covered but vented in a microwave on HIGH until hot all the way through.

frozen sweet corn, cheese, cheese, sour cream, peppers, garlic, kosher salt, ground black pepper, bacon, green onions

Taken from www.food.com/recipe/spicy-bacon-corn-dip-slow-cooker-516799 (may not work)