BACON CORN DIP
Ingredients
- 4 slices bacon diced
- 3 cups corn kernels frozen, canned or roasted
- 1/2 cup onion diced
- 1/4 cups red bell pepper diced
- 1 jalapeño seeded and diced, optional
- 4 oz cream cheese cubed
- 2 tbs milk or more, to taste
- 2 green onions thinly sliced
- 1 tsp sugar or more, to taste
- Kosher salt
- black pepper freshly ground, 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.
Notes
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!
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