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!
4.7 stars (6 ratings)
Ingredients
4slicesbacon, diced
3cupscorn kernels, frozen, canned or roasted
½cupdiced onion
¼cupdiced red bell pepper
1jalapeño, seeded and diced, optional
4ouncescream cheese, cubed
2tablespoonsmilk, or more, to taste
2green onions, thinly sliced
1teaspoonsugar, 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.