When I took this dip to a party, it was a new recipe that I had never made before. Brave soul that I am, I went ahead and doubled it, just because I wanted enough, if it did go over. Bacon and corn….was there going to be any doubt? No! The dish got scraped clean. Everyone loved it. I couldn’t wait to make it again for the blog, so here it is….
This is a super easy dip to make and goes together fast. I made it the night before the party I took it to and all I had to do when I got there, was to slide it into the oven. Because it was chilled, it took a little longer to heat up. Don’t skimp on the bacon, add as much as you want!
I have had this dip with both white corn chips and yellow corn chips. I think I like the white ones a little better with it. I also tried it as a topping for a baked potato….awesome! Make a meatloaf and you could have a very tasty dinner.
Pinterest Photos ~ the perfect size for boards
Bacon Lovers Hot Corn Dip
1 Cup sour cream
1/4 Cup mayonnaise
4 oz. cream cheese, softened
8 slices bacon (or more if you are a real bacon lover)
1 Can (15 oz) whole kernel corn
1 Can (4 oz) chopped green chilies
1 tsp hot sauce
1 tsp salt
1/2 tsp black pepper
1 and 1/2 Cups shredded mild cheddar cheese
Preheat your oven to 400°F.
Cook the bacon, drain on paper towels and crumble.
Combine all the ingredients, except the bacon, in a large bowl. Mix well.
Stir in the crumbled bacon. Spread mixture in an oven safe dish.
Bake until cheese is melted and dip is bubbly, about 15 minutes.
Serve warm with chips.
Adapted from: Crunchy Creamy Sweet