Bacon Corn Dip

Bacon Corn Dip - This dip is unbelievably creamy and addicting. It's so good, you'll want to just skip the chips and eat this with a spoon!

This dip is unbelievably creamy and addicting. It’s so good, you’ll want to just skip the chips and eat this with a spoon!

Bacon Corn Dip - This dip is unbelievably creamy and addicting. It's so good, you'll want to just skip the chips and eat this with a spoon!

If it came down to it, I could live off of this dip for the rest of my life. It’s amazingly creamy, has plenty of veggies, and best of all, it has bacon. Crisp, crunchy bacon bits sprinkled right on top. What more could you ask for?

Bacon Corn Dip - This dip is unbelievably creamy and addicting. It's so good, you'll want to just skip the chips and eat this with a spoon!

No, but really, this dip has everything you could possibly need, using up ingredients that you probably already have on hand. Best of all, you can make this ahead of time and reheat as needed. Just be sure to put aside some extra bacon because, well, some people like myself may have a bad habit of eating those first.

Bacon Corn Dip - This dip is unbelievably creamy and addicting. It's so good, you'll want to just skip the chips and eat this with a spoon!

Now pass me a spoon, please. The chips will just get in the way!

Bacon Corn Dip

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 4 servings

Bacon Corn Dip

This dip is unbelievably creamy and addicting. It's so good, you'll want to just skip the chips and eat this with a spoon!

Ingredients

  • 4 slices bacon, diced
  • 3 cups corn kernels, frozen, canned or roasted
  • 1/2 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 jalapeño, seeded and diced, optional
  • 4 ounces cream cheese, cubed
  • 2 tablespoons milk, or more, to taste
  • 2 green onions, thinly sliced
  • 1 teaspoon sugar, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
  • Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Stir in green onions and sugar; season with salt and pepper, to taste.
  • Serve immediately, sprinkled with bacon.*

Notes

*To reheat, bake for 15-20 minutes at 325 degrees F, or until completely heated through.

Adapted from Mel's Kitchen Cafe

http://damndelicious.net/2014/07/14/bacon-corn-dip/


Comments

  1. Denise says

    This looks amazing. As I am thinking about making it for a group, what chips do you suggest that would go well with this ??

  2. Kersee says

    I tried this and we loved it! We love spicy foods so we added some kick to it. You could add cheddar cheese to it, that would be delicious!

  3. Ingrid says

    I made this tonight to share with my neighbors and it was a hit! I love the combinations of creamy and kick.

  4. Lorna says

    YUMMO! I had leftover sweet corn and wanted to make a dip….went on Pinterest and found your lovely recipe. Just finished it, had a sample taste and YUM! I am bringing it to a Bible Study picnic tonight and I think I’d better bring the recipe along because I know there will be requests. Thanks for posting it!

  5. Donna says

    This dip is so good! I did not skip the chips because I love the salty crunchiness with the creamy sweet corn. (I used tortilla chips) BONUS – this dip is even better warmed up the next day! The flavor is enhanced when the smokiness of the bacon and the sweetness of the corm meld together overnight. This is easily a make ahead dish. Just make another batch of fresh crispy bacon to top it with. Thank you Chungha!

  6. Sara says

    Yummy…I used 1can corn 1can hominy because it’s what I had. I only used 2 pieces of bacon & added chili powder & onion powder…very good stuff.

  7. Tarah Childs says

    Made this dip for a football party! 3 of us are gluten and dairy free so I tweaked it with gluten/dairy free products and it was delicious! I didn’t tell anyone I had substituted the ingredients and everyone was raving about it! I used
    Tofuti Cream Cheese and rice milk :)

  8. Tammy says

    This looks amazing! I want to make it for a BBQ this weekend but I’m wondering if it can served chilled. Did anyone try it cold?

  9. LuAnn says

    i know I am weird and not really a fan of warm cream cheese so I prepared this as a cold dip. I thought it was wonderful!

  10. Kelly says

    This looks great! I’m going to make it this week for book club. We’re doing a fall theme so the corn is perfect. Question, when using frozen corn, how do you roast it? I know there’ll be too much extra liquid of I add the frozen corn straight to the pan.

    Thanks!

    • Chungah says

      I think it should hold just fine on the WARM setting, but you may have to stir it occasionally to prevent from drying out.

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