- 1 can corn, drained (white frozen corn works just fine)
- 2 jalapenos, seeded and diced (retain some seeds depending on how hot you want the dip)
- 1/2 cup sour cream
- 1 cup shredded pepper jack cheese or Monterey jack
- 8 ounces cream cheese
- 1 Tablespoon Homemade Taco Spice
Optional - 4 slices of cooked, diced bacon
Throw everything into a small slow cooker for 1-2 hours, stir before serving.
Roasted red pepper also works really well in this dip, both with or without corn.