Slow Cooker Pale Ale Corn Dip

Planning a party and need a dip that will wow a hungry crowd? Let the slow-cooker do the work for you on this pale ale corn dip recipe, inspired by Cooking and Beer. Slow-cookers are renowned for creating stews and braises, but they can do so much more. This dip is just one example. Simply add the ingredients, program the cooker, and walk away. When your guests arrive a few hours later, your dip will be ready and waiting. What makes this dip so good? Maybe it’s the always-right combo of cheese and beer. It could be the way the spices complement the textures of corn and peppers. Perhaps it’s the bacon. (Isn’t it always the bacon?) In any case, it all works. If you’ve never imagined beer and cheese together, let this pale ale corn dip be your “gateway food” to many more such combinations. Once you try it, you might even be inspired to host a beer and cheese pairing party — serving this dip as a sampling, of course! You can use frozen corn kernels to make the prep easier, but go for fresh when it’s in season. Pick up the garlic and peppers at the farmers market while you’re at it. If you like heat, include the seeds of the jalapeño and add a pinch or two of cayenne or some minced chipotle pepper in adobo sauce. This slow-cooker pale ale corn dip is best served hot, so just keep it in your slow-cooker on the “warm” setting, stirring occasionally, until your guests arrive. Then transfer the dip to a stoneware serving dish and offer it with tortilla chips.