Corn and Bacon Dip
Get ready to wow your guests with this irresistible Corn and Bacon Dip, a creamy, savory crowd-pleaser loaded with bold flavors and just the right amount of crunch! This easy-to-make appetizer combines smoky, crispy bacon, sweet golden corn, and a rich blend of cream cheese, sour cream, and melty cheddar and Monterey Jack cheeses. Subtly seasoned with garlic and onion powder, and with the option to add a kick of heat from diced jalapeños, this baked dip is perfect for parties, game days, or casual gatherings. Garnished with a sprinkle of scallions and extra bacon, it pairs perfectly with tortilla chips or crusty bread for dipping. With just 30 minutes needed from prep to table, this warm and cheesy dip will quickly become your go-to favorite for entertaining!
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Recipe Information
Ingredients
- 8 slices bacon
- 2 cups frozen sweet corn
- 8 ounces cream cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 piece jalapeño, finely diced (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons scallions, chopped (optional, for garnish)
- 1 bag/loaf tortilla chips or crusty bread (for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate to cool, then crumble into small pieces. Reserve 1 tablespoon of the bacon grease in the skillet and discard the rest.
In the same skillet, add the frozen sweet corn and cook over medium-high heat for 4-5 minutes, stirring occasionally, until lightly browned. Remove from heat and set aside.
In a large mixing bowl, combine the cream cheese, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper. Use a hand mixer or spoon to mix until evenly combined and smooth.
Fold the cooked corn, crumbled bacon (reserve a small portion for garnish), and diced jalapeño (if using) into the cheese mixture.
Transfer the mixture into an oven-safe baking dish and spread it out evenly. Top with additional shredded cheese if desired.
Bake in the preheated oven for 15-20 minutes, or until the dip is bubbly and golden on top.
Carefully remove from the oven and let the dip cool for a few minutes. Garnish with the reserved crumbled bacon and chopped scallions, if desired.
Serve warm with tortilla chips or crusty bread. Enjoy!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
