Last year I blogged about The Most Amazing Dip. Well, I want to share with you The Most Amazing Dip 2.0 – a delicious, hot and cheesy corn dip inspired by a recipe I found on How Sweet It Is (She is seriously the best!)
I made this dip for New Years with my friend Grant, who also loves to cook. I have to say this goes to the top of the list as one of my favorite dips of all time. Perfect for your next party, or a regular Wednesday night… whatever you prefer.
Seriously. Go make this.
Here’s what you’ll need:
- 4 slices thick-cut bacon, chopped
- 1 tsp. olive oil
- 3 1/2 C. sweet corn (I used frozen since it wasn’t in season)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 sweet onion, choppd
- 1/2 red pepper, chopped
- 1 jalapeno, seeded and chopped
- 1/2 tsp. minced garlic cloves
- 1/2 tsp. smoked paprika
- 3- 6 oz. containers of greek yogurt (need 17 oz. total)
- 5 oz. shredded cheddar cheese
- 5 oz. shredded monterey jack cheese
Preheat oven to 350 degrees F.
Start by dicing up all your ingredients; onion, red pepper, jalapeno, and bacon. Grant would want me to tell you that if you cut up the jalapeno, don’t touch your eye, or anything that will later touch your eye. Like your contact…
Heat a large skillet over medium heat and add strips of bacon. Cook bacon until it’s nice and crispy. Remove from skillet and pat-dry on paper towel.
If you feel the need to try a piece of the cooked bacon, just to make sure it passed inspection, this would be the time to do it.
Dry frozen corn off with paper towel. Add corn to the skillet, and cook for 6-8 minutes. Stir often until corn is a golden color. Remove corn and add to a large bowl.
Add olive oil to the skillet, and add onions and red peppers with salt and pepper. Cook for 7-10 minutes until softened and onions are caramelized.
Add in jalapeno, green onions and garlic, cooking for another 2-3 minutes.
Transfer mixture to the bowl, adding in the yogurt, paprika, bacon and 4 ounces of each cheese (leave some cheese for the topping). Stir until combined, then top with remaining cheese.
Bake for 20-25 minutes, or until cheese is golden on top.
Serve with tortilla chips.
Now, take a bow for the round of applause you will get from the people you served this dip to…
MMMM. Good.
Hot and Cheesy Corn Dip
(Adapted from How Sweet It Is)
- 4 slices thick-cut bacon, chopped
- 1 tsp. olive oil
- 3 1/2 C. sweet corn (I used frozen since it wasn’t in season)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 sweet onion, choppd
- 1/2 red pepper, chopped
- 1 jalapeno, seeded and chopped
- 1/2 tsp. minced garlic cloves
- 1/2 tsp. smoked paprika
- 3- 6 oz. containers of greek yogurt (need 17 oz. total)
- 5 oz. shredded cheddar cheese
- 5 oz. shredded monterey jack cheese
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add strips of bacon. Cook bacon until it’s nice and crispy. Remove from skillet and pat-dry on paper towel. Add corn to the skillet, and cook for 6-8 minutes. Stir often until corn is a golden color. Remove corn and add to a large bowl. Add olive oil to the skillet, and add onions and red peppers with salt and pepper. Cook for 7-10 minutes until softened and onions are caramelized. Add in jalapeno, green onions and garlic, cooking for another 2-3 minutes. Transfer mixture to the bowl, adding in the yogurt, paprika, bacon and 4 ounces of each cheese (leave some cheese for the topping). Stir until combined, then top with remaining cheese.
Bake for 20-25 minutes, or until cheese is golden on top. Serve with tortilla chips.
Dig in!
Wow, this sounds amazing! I will have to test this out for the Superbowl festivities!
Do it! It’s awesome!