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?
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.
Now pass me a spoon, please. The chips will just get in the way!
Bacon Corn Dip
Yield: 4servings
Prep: 10 minutesminutes
Cook: 15 minutesminutes
Total: 25 minutesminutes
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!
Kosher salt and freshly ground black pepper, to taste
Prevent your screen from going dark
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.