Description
Warm and gooey, this corn dip marries tangy cream cheese, crisp bacon, and sweet corn under a golden cheddar crust. Each chip scoop delivers a pop of smoky paprika and silky creaminess, perfect for sharing.
Ingredients
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 15 oz canned corn, drained
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F.
- In a large bowl combine cream cheese, sour cream, and mayonnaise until smooth.
- Add garlic powder, onion powder, smoked paprika, salt, and black pepper then stir to combine.
- Fold in shredded cheddar cheese, drained corn, crumbled bacon, and sliced green onions.
- Transfer mixture to a baking dish and spread evenly.
- Bake for 20 minutes or until heated through and bubbly.
- Let the dip cool for 5 minutes before serving.
Notes
- Serve with tortilla chips or crackers.
- Allow dip to rest for a few minutes after baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra heat add diced jalapenos or a pinch of cayenne pepper.