Slow Cooker Salsa Verde Corn Dip

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 8 servings
Calories: 238kcal
Author: Melanie Bauer | Melanie Makes
This Slow Cooker Salsa Verde Corn Dip Cream is quite possibly the easiest appetizer ever created. Cream cheese, salsa verde, onion and spices are melted together before being studded with additional cheese, tomatoes and cilantro. There’s a reason why this dip disappears so quickly!
Print Recipe


  • 16 ounces salsa verde
  • 12 ounces frozen corn
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 teaspoons cumin
  • 8 ounces cream cheese softened
  • 1 cup shredded Monterey Jack cheese
  • 1 pint cherry tomatoes quartered
  • 1/2 cup cilantro chopped


  • Spray crock of slow cooker with nonstick spray.
  • Add salsa verde, corn, onion, garlic, cumin and cream cheese to slow cooker and stir to combine. 
  • Cover and cook on HIGH for 2.5 hours.
  • Add Monterey Jack cheese, tomato and cilantro and stir to combine.
  • Garnish with additional tomato and cilantro, if desired.


TIP:  Don’t hesitate to double – or triple! – this recipe to feed a crowd.  If you do, both options will easily fit in a six quart or larger slow cooker.
TIP:  I like to make this recipe in this slow cooker – it comes in 4, 6 or 8 quart options – or using the slow cooker function of my Instant Pot.  If using your Instant Pot, you’ll want to use the tempered glass lid instead of the top that comes with it and is used for pressure cooking.
TIP:  Be sure to refrigerate any leftovers.  This easy corn dip reheats well in either the slow cooker or microwave.
Adapted from Family Circle.


Calories: 238kcal | Carbohydrates: 19g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 585mg | Potassium: 459mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1205IU | Vitamin C: 20.5mg | Calcium: 152mg | Iron: 1.3mg