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: 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!

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Ingredients

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

Instructions

Spray crock of slow cooker with nonstick spray.
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.
Add salsa verde, corn, onion, garlic, cumin and cream cheese to slow cooker and stir to combine.
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.
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: Be sure to refrigerate any leftovers. This easy corn dip reheats well in either the slow cooker or microwave.

Notes

Adapted from Family Circle.

Nutrition