Introduction
Looking for a delicious dip that will be the star of your next gathering? Look no further! This creamy, cheesy dip combines the bold flavors of cheddar and pepper jack cheese with the tanginess of salsa verde and sour cream. Perfect for any occasion, it’s an easy-to-make dish that will have your guests coming back for more.
Detailed Ingredients with measures
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 cup salsa verde
1 cup sour cream
8 ounces softened cream cheese
1 cup frozen corn
1 red bell pepper, diced
1/2 cup cooked and crumbled bacon
2 fresh jalapenos, diced (remove seeds for less heat)
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon dried dill
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 to 2 hours
Total Time: 1 hour 15 minutes to 2 hours 15 minutes
Yield: Serves 6-8
Directions
1. Prepare the vegetables: dice the red bell pepper and jalapenos (removing seeds for less heat), chop the parsley, and crumble the cooked bacon.
2. In a 3-quart slow cooker, combine all the ingredients: shredded cheddar cheese, shredded pepper jack cheese, salsa verde, sour cream, softened cream cheese, frozen corn, diced red bell pepper, crumbled bacon, diced jalapenos, chopped parsley, garlic powder, dried dill, ground cumin, and red pepper flakes.
3. Stir the mixture thoroughly to combine.
4. Cover the slow cooker and cook on low for 1 to 2 hours, or until the dip is hot, melted, and bubbly around the edges.
5. Stir the dip every 30 minutes to ensure even melting and prevent sticking.
6. Once fully melted and heated through, switch the slow cooker to the “warm” setting to maintain the serving temperature.
7. Optionally, garnish with additional jalapeno slices, red bell pepper pieces, bacon crumbles, or chopped fresh herbs like chives or green onions.
8. Serve hot with tortilla chips, crackers, pretzels, or fresh vegetables.
Detailed Directions and Instructions
Prepare the Vegetables
Dice the red bell pepper and jalapenos, ensuring to remove the seeds from the jalapenos if you prefer a milder flavor. Chop the fresh parsley and crumble the cooked bacon.
Combine Ingredients
In a 3-quart slow cooker, combine all the ingredients: shredded cheddar cheese, shredded pepper jack cheese, salsa verde, sour cream, softened cream cheese, frozen corn, diced red bell pepper, crumbled bacon, diced jalapenos, chopped parsley, garlic powder, dried dill, ground cumin, and red pepper flakes.
Stir Thoroughly
Stir the mixture well to ensure all ingredients are evenly combined.
Cover and Cook
Cover the slow cooker and set it to cook on low for 1 to 2 hours. The dip should be hot, melted, and bubbly around the edges when done.
Stir Occasionally
Every 30 minutes, stir the dip to promote even melting and to prevent any sticking to the sides of the pot.
Switch to Warm Setting
Once the dip is fully melted and heated through, change the slow cooker setting to “warm” to keep the dip at a suitable serving temperature.
Optional Garnishing
If desired, garnish the dip with additional slices of jalapeno, pieces of red bell pepper, more crumbled bacon, or chopped fresh herbs such as chives or green onions.
Serving Suggestions
Serve the dip hot alongside tortilla chips, crackers, pretzels, or fresh vegetables for dipping.
Notes
Storage
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or slow cooker before serving.
Customization
Feel free to adjust the amount of jalapenos, red pepper flakes, or cheese based on your preferred spice level and taste.
Serving Size
This recipe makes a substantial amount of dip, perfect for gatherings or parties. Plan your serving size accordingly.
Cook techniques
Preparing Vegetables
Dice the red bell pepper and jalapenos, removing the seeds for a milder flavor. Chop the parsley and crumble the cooked bacon.
Combining Ingredients
In a slow cooker, combine all the ingredients: shredded cheeses, salsa verde, sour cream, softened cream cheese, frozen corn, diced vegetables, crumbled bacon, and seasonings. Stir thoroughly to ensure an even mixture.
Slow Cooking
Cover the slow cooker and set it on low. Cook for 1 to 2 hours, allowing the dip to become hot and bubbly. Stir every 30 minutes for even melting.
Maintaining Temperature
Once melted, switch the slow cooker to the “warm” setting to keep the dip at a suitable serving temperature.
Garnishing
Optionally, garnish with additional jalapeno slices, red bell pepper pieces, bacon crumbles, or fresh herbs for added flavor and presentation.
FAQ
Can I use different kinds of cheese?
Yes, you can experiment with other cheeses; just ensure they melt well for a creamy dip.
How can I make this dip less spicy?
Remove the seeds from the jalapenos, or use fewer jalapenos altogether to reduce heat.
Can I prepare this dip in advance?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator until you are ready to cook it.
What can I serve with this dip?
This dip pairs well with tortilla chips, crackers, pretzels, or fresh vegetables for dipping.
How long can I keep leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or slow cooker.
Conclusion
This creamy and flavorful dip is perfect for gatherings and parties, bringing together a delightful combination of cheeses, spices, and fresh vegetables. Its warm and bubbly texture makes it an enticing appetizer that pairs perfectly with various snacks. Consider serving it with a variety of dippers to suit everyone’s taste.
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