Baked Crack Corn Dip
A creamy and cheesy dip made with sweet corn, crispy bacon, and spicy jalapeños, perfect for parties and gatherings.
Ingredients
Dairy Ingredients
- 8 ounces cream cheese, room temperature Should be at room temperature for easy mixing.
- 1.5 cups freshly shredded cheddar Can swap for Monterey Jack or Pepper Jack.
- 1/2 cup sour cream Can substitute with Greek yogurt for a healthier option.
- 1/4 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
Flavoring Ingredients
- 1 ounce ranch dip mix
- 2 cups frozen corn kernels Can also use fresh corn.
- 8 slices bacon, cooked and crumbled Using smoked bacon adds extra flavor.
- 3 tablespoons green onions, chopped
- 1/4 cup minced pickled jalapeños
- 2 teaspoons juice from jar of jalapeños
Instructions
Preparation
- Preheat your oven to 350 degrees.
- Spray an 8x8 baking dish with non-stick spray.
- In a mixing bowl, add the cream cheese, cheddar, sour cream, mayonnaise, and ranch dip mix. Stir well until the mixture is smooth and well combined.
- Add in the corn, crumbled bacon, green onions, pickled jalapeños, and juice from the jar of jalapeños. Stir all the ingredients together.
- Spread the mixture into the prepared baking dish.
Baking
- Bake in the preheated oven for 20 minutes, or until the dip is hot and melty.
- Garnish with additional green onions, crumbled bacon, or fresh jalapeño slices if desired.
Notes
Serve hot with tortilla chips, pita chips, or sliced veggies. Leftovers can be stored in the fridge for up to 3 days.