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Slow Cooker Sweet Corn and Roasted Poblano Dip

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Slow Cooker Sweet Corn and Roasted Poblano Dip makes for an impressive appetizer without any work! Just toss your ingredients in the slow cooker and come home to a creamy, cheesy dip! Slow Cooker Sweet Corn and Roasted Poblano Dip

I propose a movement. A grass roots movement of sorts. A movement to declare appetizers a food group of their own. I think they need a place of prominence on the food pyramid. Cheesy dips, crunchy chips, spicy wings! Yes! Who can live without them!

I was longing for a filling cheesy dip around 8am the other day. Since that was obviously not an appropriate breakfast option I threw some ingredients in the slow cooker and decided my craving would have to wait.

Slow Cooker Sweet Corn and Roasted Poblano Dip

This dip was out of this world. The combo of sweet corn, roasted poblanos, tomatoes, cheese and ranch is kind of unstoppable. We ate it as written with chips and had zero leftovers then I made it again and added half a pound of cooked ground beef for a more filling option and it was great too. But I think I prefer the pure veggies and cheese in all their glory!

Slow Cooker Sweet Corn and Roasted Poblano Dip

Slow Cooker Sweet Corn and Roasted Poblano Dip

This Slow Cooker Sweet Corn and Poblano Dip is such an easy one to keep around for get togethers or a fun treat for a weeknight fiesta!

Yields 6

Slow Cooker Sweet Corn and Roasted Poblano Dip

Slow Cooker Sweet Corn and Roasted Poblano Dip makes for an impressive appetizer without any work!

15 minPrep Time

6 hrCook Time

6 hr, 15 Total Time

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Ingredients

  • 1 12 ounce package frozen sweet corn
  • 4 fresh poblano peppers, roasted and chopped
  • 1 can tomatoes with green chilis, undrained
  • 1 8 ounce package reduced fat cream cheese
  • 1 package dry ranch seasoning
  • 1 cup shredded cheese

Instructions

  1. Set your broiler to low and set your pobalnos on a baking sheet.
  2. Place the peppers directly under the broiler and let them roast. Watch closely.
  3. They will begin to look charred and blisters will form. Rotate so both sides are roasted evenly.
  4. Remove peppers from heat and let cool for a few minutes.
  5. Carefully peel the skin away from the peppers, this should come right off.
  6. Chop peppers, discarding stems and seeds.
  7. Combine the frozen corn, chopped peppers, undrained can of tomatoes, cream cheese, ranch and cheese.
  8. Pour dip mixture into a small crock pot and cook on low for 6 hours or on high for 3 hours.
  9. **optional** You can add 1/2 pound cooked lean ground beef if you wish.
7.8.1.2
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https://www.maebells.com/slow-cooker-sweet-corn-roasted-poblano-dip/

 

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Comments

  6. Natalie @ Tastes Lovely says

    I could live off of appetizers, especially cheesy, dippy ones like this. This is perfect for football season! When I bought my slow cooker at Costco, it came with this cute little baby slow cooker. I must make this dip in it!
    Reply

  20. Traci | Vanilla And Bean says

    My goodness, Annie! We both have pablanos on the brain! This looks scrumptious.. and I do agree that appetizers should be a food group all by its self! I think pablanos are one of the best flavors out there. I am thrilled this time of year because I can stock up on them, roast em', and freeze em' to my hearts content so I can enjoy them long after they're not in season. I think I could eat this whole crock on my own. Deeee licious! Thanks, Annie!
    Reply

  39. Kelly @ hidden fruits and veggies says

    I've been totally unaware that apps weren't their own food group -- I've definitely been treating them as if they were! This dip looks incredible! This is the time of the year when I'm on the look out for tasty dips for my New Years Party and this seems perfect.
    Reply

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