Description
A rich and flavorful Cheesy Bacon and Corn Dip made with a blend of cream cheese, sharp cheddar, pepper jack, and savory seasonings, baked until bubbly and golden. Perfect for serving warm alongside tortilla chips, crackers, pretzels, or vegetable sticks at any gathering.
Ingredients
Units
Scale
Base 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
Add-ins
- 1 (15 oz) can sweet corn, drained
- 1/2 pound bacon, cooked and crumbled
Topping
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 pound bacon, cooked and crumbled
Garnish
- 2 tablespoons sliced green onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Mix Cream Cheese and Cheese: In a large bowl, use a hand mixer to blend the softened cream cheese, ½ cup shredded sharp cheddar, ½ cup shredded pepper jack, sour cream, mayonnaise, and horseradish mustard until smooth and creamy.
- Add Seasonings and Jalapeños: Add the drained diced jalapeños, garlic powder, onion powder, and Slap Ya Mama Cajun seasoning to the mixture. Mix thoroughly to evenly distribute the flavors.
- Incorporate Corn and Bacon: Stir in the drained sweet corn and ½ pound of the cooked, crumbled bacon, folding until fully combined.
- Transfer to Baking Dish: Spread the mixture evenly into a 9-inch pie pan or a 9×9-inch baking dish to ensure uniform cooking.
- Top with Cheese and Bacon: Sprinkle the remaining ½ cup sharp cheddar, ½ cup pepper jack cheese, and the remaining ½ pound of crumbled bacon evenly over the top of the dip mixture.
- Bake the Dip: Place the dish uncovered in the preheated oven and bake for about 25 minutes, or until the cheese is fully melted, bubbly, and golden brown around the edges.
- Garnish and Serve: Remove from the oven and sprinkle with sliced green onions. Serve the dip hot with your choice of tortilla chips, crackers, soft pretzels, or vegetable sticks.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother dip.
- Drain the jalapeños and corn thoroughly to avoid excess liquid in the dip.
- Bacon can be cooked in advance and stored in the refrigerator for convenience.
- Customize the heat level by adjusting the amount of diced jalapeños or using milder peppers if preferred.
- For a gluten-free option, serve with gluten-free crackers or veggie sticks instead of pretzels or regular chips.
Nutrition
- Serving Size: 1/8 of recipe (approx. ½ cup)
- Calories: 330
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
