With the Superbowl right around the corner, now is the perfect time to dig out your favorite appetizer/dip recipes. This will be the dip to serve if you’re looking to score a touchdown with family and friends! Corn-bacon dip goes perfectly with scoops, Fritos, and tortilla chips, however, let me warn you that it can be extremely addicting so if you are entertaining a large crowd (8 or more people) a double recipe is what you may want to consider making.
Creamy, delicious, and easy, this recipe can be made ahead of time allowing you to serve what you need, as you need it, to your guests. A great dish to pass, but leave a little at home just for you because there won’t be any leftovers!
Ingredients:
- 4 slices bacon (diced once cooked)
- 3 cups of corn kernels (fresh, frozen, canned or roasted)
- ½ cup of diced onions
- ¼ cup of diced red bell pepper
- 4 ounces of cream cheese (cubed)
- 2 Tbsp. of milk
- 2 green onions (thinly sliced)
- 1 tsp. sugar
- Salt
- Ground black pepper
Directions:
Heat a large skillet over medium high heat. When hot, add the bacon and cook until brown and crispy.
Drain excess fat, reserving 1 tablespoon of bacon grease in your skillet.
Set aside 1-2 tablespoons of bacon to garnish the top of your dip.
Add corn, onion, and bell pepper to your skillet. Cook just until tender, about 4-5 minutes, stir occasionally.
Stir in cream cheese and milk until well blended, about 2-3 minutes. If your mixture is too thick, add a little more milk until a desired consistency is reached.
Stir in green onions and sugar.
Season to taste with salt and pepper.
Garnish the top of your dip with a little bacon
Suggestions:
If you make this dip ahead of time you can reheat it by baking the dip in a 325 degree oven for 15-20 minutes or until completely heated through depending on your oven.
ENJOY! FROM: “In the Kitchen with Sheryl”
