Slow-Cooker Black-Eyed Pea Dip with Corn + Bacon

Name: Slow-Cooker Black-Eyed Pea Dip with Corn + Bacon
Ingredients: 2 (1 pound each) bags frozen sweet corn; 2 cans black-eyed peas, drained and rinsed (or 3 cups home cooked black eyed peas, drained and rinsed.); 1 brick (8 ounces) neufchatel cream cheese (labeled 1/3 less fat), cut into cubes; 1 brick (8 ounces) Monterey Jack cheese, grated; 3/4 cup sour cream; 6 garlic cloves, peeled and minced or pressed through a garlic press; 1 teaspoon kosher salt; 1/4 to 3/4 teaspoon of crushed red pepper flakes; 1 pound of bacon, cooked until crisp; 6 green onions, green parts only, thinly sliced, then minced

Slow-Cooker Black-Eyed Pea Dip with Corn + Bacon was pinched from <a href="http://www.foodiewithfamily.com/slow-cooker-black-eyed-pea-dip-with-corn-bacon/" target="_blank">www.foodiewithfamily.com.</a>

INGREDIENTS

•

2 (1 pound each) bags frozen sweet corn

•

2 cans black-eyed peas, drained and rinsed (or 3 cups home cooked black eyed peas, drained and rinsed.)

•

1 brick (8 ounces) neufchatel cream cheese (labeled 1/3 less fat), cut into cubes

•

1 brick (8 ounces) Monterey Jack cheese, grated

•

3/4 cup sour cream

•

6 garlic cloves, peeled and minced or pressed through a garlic press

•

1 teaspoon kosher salt

•

1/4 to 3/4 teaspoon of crushed red pepper flakes

•

1 pound of bacon, cooked until crisp

•

6 green onions, green parts only, thinly sliced, then minced

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes