Hot, smoky, cheesy dip with a slightly spicy zip. Very easy to prepare and there is never any left!
1 tablespoon butter
1 tablespoon olive oil
3 ½ cups frozen corn kernels, thawed, drained and patted dry with a paper towel
1 cup cooked bacon pieces (about the size of bacon bits)
⅛ teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
½ cup finely chopped red bell peppers
¼ cup chopped spring onions (include the green and white parts)
2 teaspoons minced garlic
½ cup mayonnaise
8 ounces medium cheddar, shredded
¼ teaspoon cayenne
Tortilla chips, for dipping
No nutrition information available
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.