Can I tell you how difficult it is to get back into the swing of things after an extended time off? I love Christmas and definitely try to spend as much time relaxing as I possibly can since I am off from work and my family is around. Now, we are staring down January which means work will resume again soon. We also have the very important tasks of attending New Year’s Eve parties and starting to think about Superbowl parties. I’ve got you totally covered there with this unbelievable bacon corn dip recipe.
This dip is the perfect make ahead appetizer for any party. You can serve it hot or cold and it is delicious either way. I usually heat it in a skillet and then serve it right out of the skillet for less mess.
Bacon Corn Dip Ingredients:
2 cups frozen corn, thawed
1 can diced green chiles, drained
1 jalapeno, seeded and diced
4 oz cream cheese, softened
4 oz sour cream
3/4 cup mayonnaise
2 cups shredded Mexican cheese
6 sliced bacon, cooked and crumbled
Let’s Make It:
1) In a large bowl, combine cream cheese, sour cream and mayonnaise. Stir until smooth.
2) Stir in corn, chiles, jalapeno and cheese. Transfer to service dish and refrigerate for at least one hour. Top with crumbled bacon before serving.
**If you prefer to serve this hot, bake in a 375 degree oven for 10-15 minutes or until warmed through.**
This dip is definitely going on every party menu from now on. It is so easy to make and is always a HUGE hit. If you are short on time, substitute canned corn for the frozen so you don’t have to thaw the corn. I’ve used Mexicorn when I have take this route and it was delicious.
What are some of your favorite appetizers? Are you ready for 2016 or do you want 2015 to stick around a little longer?