Creamy Corn and Jalapeno Dip

CREAMY CORN AND JALAPENO DIP
2 (8-oz.) pkgs. cream cheese, softened and cubed
1 (8-oz.) pkgs. shredded sharp Cheddar cheese
2 c. frozen corn kernels, thawed or fresh corn kernels
¾ c. half and half
1 bunch green onions, chopped (save some for garnish at end)
1 T. minced garlic
2 fresh jalapenos, seeded and minced
8 thick-cut bacon slices, cooked until crispy and crumbled
Corn chips or favorite chips/crackers

1. Stir together cream cheese, cheddar cheese, corn, half and half, green onions, garlic and jalapeno into a 3-quart slow cooker.
2. Cover and cook on LOW for 3 ½-4 hours or on HIGH for 1 ½-2 hours until creamy and bubbling.
3. Stir halfway through.
4. Stir in bacon.
5. Garnish with more green onions. Serve with favorite chips/crackers.