Throwback Thursday, Creamy Corn Dip with Bacon, Tomato & Green Chilies

the Painted Apron

2 years ago

Football watching means a dip at our house,

we’ve got to have some dip to nosh on!

I like to serve something hot and cheesy,

and of course even better with bacon!

This dip is loaded with veggies too,

corn, green onions, sweet red peppers

and tomatoes with green chilies

First, cook the bacon

If you cut it into small pieces it will cook faster

than when it’s in strips

Drain bacon and reserve a little of the drippings

to saute the peppers

Chop the bell pepper and green onions

Saute the red pepper in the bacon drippings

then stir in the corn and green onions

Then add the tomatoes and green chilies and cream cheese

Cook and stir to melt cream cheese,

then add half of the sharp white cheddar

The sharp white cheddar really makes the flavors pop

Continue to cook and stir until all the cheese has melted

Once cheeses have melted,

stir in the bacon and transfer it to a baking dish

Top with remaining white cheddar

Bake at 325 degrees F until hot and bubbly

Serve dip with sturdy chips, crackers, baguette slices and/or celery sticks

Fritos Scoops corn chips work really well for hearty dips

Creamy Corn Dip with Bacon, Tomatoes and Green Chiles

Course Appetizer

Cuisine American

Keyword corn dip, football food, hot corn dip with bacon and Rotel, spicy corn dip, tailgate food

Prep Time 20

Cook Time 20

Servings 8

3 cups frozen corn kernels thawed or fresh
6 slices bacon diced
1/2 red pepper diced
4 green onions sliced
1/2- 1 can Rotel tomatoes and green chiles [use 1/2 can if you don’t want it too spicy]
8 oz cream cheese cubed and softened
1 cup 4 oz, grated White Sharp Cheddar
1/4 cup cream, optional [you might not need this]
salt and pepper

Cook diced bacon over medium low heat until crispy. Remove from pan and drain on paper towels.
Saute pepper in 1 T of bacon drippings. Add corn and green onions and stir. Add tomatoes and green chilies and cream cheese cubes. Stir until cheese melts. Add bacon. Add cream if mixture seems to thick. Stir in 1/2 of cheddar. Transfer mixture to a small baking dish. Top with remaining cheese and bake at 325 until hot and bubbly.
This can be assembled ahead of time and baked up to 36 hours later. Adjust cooking time if cold