Corn and Jalapeno Dip

Corn and Jalapeno Dip
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My Mom’s 87 year old boyfriend loves corn. For her birthday I did a hamburger slider party and made a few dips for the crew. My queso is a little spicy so while this has jalapeno’s it isn’t spicy at all due to the counterbalance of sweet from the corn and cream from the cheeses.

Ingredients
3 can (15oz) whole kernel corn (drain each)
5 jalapenos, seeded and diced
1-2 shallots grated or diced finely
1/2 cup sour cream
8 oz of cream cheese
1 cup shredded from the block Pepper Jack cheese
1/2 cup grated Parmesan cheese

Top with
Diced green onions and crispy roasted bacon and serve with crackers or chips.

Directions:
1. Roast some bacon in the oven 300 degrees for 50 minutes or until crispy.

2. Dice and seed your jalapenos and mince your shallot/s. In a crockpot or over the stove (medium low) add your peppers and shallots and cook them while you prep all your other ingredients.

3. Shred your pepper jack and cube your cream cheese so they will melt easily. Add everything into the crockpot and cover. Stir every 5 minutes or so to keep it melting evenly. Once fully melted into a proper dip you can turn your crock to warm until ready to serve.

Top with crispy bacon bits and diced green onions along with your chip or cracker of choice. Tortilla chips are what we used but Fritos would be fine also.

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