Page Feedback


Enter Photo Contest

Cheesy Hot Corn and Bacon Dip

Hot, smoky, cheesy dip with a slightly spicy zip. Very easy to prepare and there is never any left! "

Ingredients

1 tbsp butter
1 tbsp olive oil
3 1/2 cups frozen corn kernels, thawed, drained and patted dry with a paper towel
1 cup cooked bacon pieces (about the size of bacon bits)
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped spring onions (include the green and white parts)
2 teaspoons minced garlic
1/2 cup mayonnaise
8 ounces medium cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping


Instructions

Preheat the oven to 350 degrees F. Melt the butter and olive oil in a large heavy skillet over medium-high heat.
Add the corn, onions, garlic, bell peppers, salt, and pepper. Cook, stirring occasionally, until the corn kernels turn deep golden brown, about 5 minutes. Remove from heat.
Add the mayonnaise, the cheddar (reserving ½ cup), the bacon and the cayenne and mix well.
Pour into an 8-inch square un-greased Cuisinart baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

Back To Top

Servings

no serving information available

Nutritional Information
Per Serving

no nutrition information available