Hot Corn and Bacon Dip
This creamy Hot Corn Dip is full of crispy bacon bits, spicy pickled jalapeños and three kinds of cheese. With crackers, chips or bread by its side, it'll disappear from the bowl right before your eyes!
Ingredients
- 12 ounces cream cheese (room temperature)
- 2 cups shredded colby jack cheese or cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 30 ounces whole kernel corn (two 15 oz cans, drained)
- 2 tablespoons pickled jalapeños
- 1 cup crumbled bacon (cooked)
- 2 green onions (sliced)
- Cilantro (for garnish)
- Crumbled bacon (for garnish)
- Green onions (for garnish)
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the cream cheese, 1 1/2 cups of colby jack cheese, mozzarella cheese, parmesan cheese, salt, pepper, paprika and garlic powder.
- Add the corn, jalapeños, bacon and green onions and stir to combine.
- Spread the mixture into a 1.5-quart dish, sprinkle with the remaining 1/2 cup of colby jack cheese and bake for 20-30 minutes or until hot and bubbly.
- Serve warm with crackers, chips or bread.
Notes
- Makes 8-10 servings.
- To Store: Cover tightly, refrigerate and enjoy within 3 days.
- To Reheat: For large portions, place dip in a 350°F oven for 10-15 minutes, or until warmed through. Reheat individual servings in the microwave.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
