Episode 56
Bacon and Corn Dip
Ingredients
5 strips bacon
1-2 Tablespoons salted butter
Salt/Pepper
3 cups fresh or frozen corn
3 cloves garlic, minced
¾ cup red onion, diced
1 small red bell pepper, diced
1/2 cup pickled jalapeños
8 oz. cream cheese, softened
1 cup sour cream
1 packet Ranch Seasoning Mix, equal to 2 Tablespoons
1 cup cheddar cheese, shredded
1 cup Monterery Jack cheese, shredded
2 green onions, plus more to garnish
Instructions
Preheat oven to 375 degrees.
Cook the bacon in a large skillet over low heat until crispy on each side.
Remove and place on paper towels.
Crumble the bacon once cooled.
Leave the bacon drippings in the pan.
Increase heat to medium-high and add the corn to the bacon drippings.
Sauté for about 10 minutes, adding butter as needed.
Season with salt and pepper.
Add the garlic, red onion, and peppers to the skillet over medium heat and cook for 5 minutes, until softened.
Remove from heat.
In a large bowl combine the softened cream cheese, sour cream, Ranch Seasoning, HALF of the cheeses, and diced green onion.
Add the softened vegetables and seasoned corn, stir to combine.
Transfer to a baking dish. Bake for 20 minutes, uncovered.
Add the crumbled bacon and cook for 5 more minutes.
Garnish with additional green onions and serve with tortilla chips!
