Description
This Cheesy Bacon and Corn Dip is a creamy, flavorful appetizer blending sharp cheddar, pepper jack cheese, and savory bacon with sweet corn and a hint of spicy jalapeños. Baked until bubbly and golden, it’s perfect for parties or game day served warm with chips, crackers, or veggies.
Ingredients
Units
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Cheese Mixture
- 1 (8 oz) block cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons horseradish mustard
- 1 (4 oz) can diced jalapeños, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Slap Ya Mama Cajun seasoning
Mix-Ins and Toppings
- 1 (15 oz) can sweet corn, drained
- 1/2 pound cooked and crumbled bacon
- 1/2 pound cooked and crumbled bacon (for topping)
- 1/2 cup shredded sharp cheddar cheese (for topping)
- 1/2 cup shredded pepper jack cheese (for topping)
- 2 tablespoons sliced green onions (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Mix Cheese Base: In a large bowl, use a hand mixer to blend the softened cream cheese, 1/2 cup shredded sharp cheddar, 1/2 cup shredded pepper jack, sour cream, mayonnaise, horseradish mustard, drained diced jalapeños, garlic powder, onion powder, and Cajun seasoning until smooth and creamy.
- Incorporate Corn and Bacon: Fold in the drained sweet corn and 1/2 pound of the cooked, crumbled bacon with a spoon or spatula until fully combined into the cheese mixture.
- Prepare Baking Dish: Spread the combined mixture evenly into a 9-inch pie pan or a 9×9-inch baking dish, smoothing the top.
- Add Cheese and Bacon Topping: Sprinkle the remaining 1/2 cup shredded sharp cheddar, 1/2 cup shredded pepper jack, and 1/2 pound of cooked, crumbled bacon evenly over the top of the spread mixture.
- Bake: Bake uncovered in the preheated oven for about 25 minutes, or until the cheese topping is melted, golden brown, and bubbly around the edges.
- Garnish and Serve: Remove from oven, garnish with sliced green onions, and serve hot with tortilla chips, crackers, soft pretzels, or vegetable sticks for dipping.
Notes
- You can substitute the horseradish mustard with Dijon mustard if preferred.
- Drain the jalapeños well to prevent the dip from becoming watery.
- For a milder dip, reduce the amount of jalapeños or omit them entirely.
- Make sure the bacon is crisp and well crumbled to mix evenly into the dip.
- This dip can be prepared a few hours in advance and baked just before serving.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1/8 of recipe (~100g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg
