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Slow Cooker Corn Dip
Allison Bryant

Slow Cooker Corn Dip

A high-protein, low-carb corn dip made in the slow cooker with a blend of dairy and savory protein. This creamy, spiced dip features fresh jalapeños and protein-rich beef crumbles for a halal-friendly, alcohol-free crowd-pleasing snack.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 (15-ounce) cans whole kernel corn (undrained)
  • 8-ounce block cream cheese
  • 1 cup shredded Colby Jack cheese
  • 1 cup sour cream
  • 8 jalapeños (sliced and drained)
  • 1 cup ground beef protein crumbles (beef or turkey)
  • 1/2 cup crumbled Queso Fresco
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin

Method
 

  1. Combine undrained corn, cream cheese, Colby Jack, jalapeños, garlic powder, chili powder, and cumin in a slow cooker.
  2. Stir in sour cream just before serving and mix until fully incorporated.
  3. Top with crumbled Queso Fresco and additional chili powder if desired.

Notes

For strict keto, reduce the corn to 1 can and increase cream cheese to 10 ounces.
Use nitrate-free beef or turkey crumbles to maintain halal compliance.
Dip can be refrigerated for up to 3 days and reheated gently.