Creamy Corn Dip with Bacon, Tomatoes and Green Chiles
Ingredients
- 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
Instructions
- 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