Hot Bacon Corn Dip.
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 1 tablespoon salted butter or olive oil
- 1 yellow onion chopped
- 2 cloves garlic, chopped
- 1 jalapeño, seeded if desired, plus chopped
- 4 cups fresh or frozen corn
- salt and black pepper
- 8 ounces cream cheese, at room temperature
- 1/3 cup plain Greek yogurt, or sour cream
- 1/3 cup mayo, or plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1/4 cup fresh chopped cilantro
- 1 1/2 cups regular or spicy cheddar cheese, shredded
- 1 cup shredded pepper jack cheese
- 4-6 strips crispy bacon, crumbled
- 1 tablespoon honey
- cilantro, avocado, and limes, for serving
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Instructions
- 1. Preheat oven to 375°F. In a bowl, mix the chili powder, paprika, and cayenne.
- 2. In a 10-inch oven-safe skillet, melt the butter/oil over medium-high heat. Add the onions, garlic, and jalapeño, and season with salt and pepper. Cook until the onions are tender and softened, about 5 minutes.
- 3. Add the corn and toss to combine. Remove from the heat.
- 4. To the skillet, add the cream cheese, sour cream/yogurt, mayo/yogurt, and lime juice. Mix in 2 teaspoons of the seasonings and 1 cup of cheese. Mix until you have a creamy dip, then spread in an even layer. Top with the remaining cheese.
- 5. Bake 20 minutes, until the cheese has melted. Top the dip with crispy bacon, then sprinkle with 1-2 teaspoons of the seasoning. Drizzle with honey. Serve immediately, topped as desired and with tortilla chips.
Source
Original recipe: View Original