Pickled jalapeños, Creole seasoning, and hot sauce add just the right amount of heat to this Hot Corn Dip.
Hot Corn Dip
Makes 15 Servings
Ingredients
- 4 slices bacon, chopped
- 1 cup finely chopped green bell pepper
- ½ cup finely chopped red onion
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- ¾ cup sour cream
- ½ cup mayonnaise
- 2 (15.25-ounce) cans yellow corn, drained
- 8 ounces shredded Monterey Jack cheese
- ¼ cup sliced green onion
- 2 tablespoons chopped pickled jalapeño slices
- 2 teaspoons Creole seasoning
- 1 teaspoon hot sauce
- Corn chips, to serve
- Garnish: sliced green onion
Instructions
- Preheat oven to 350°.
- In a medium skillet, cook bacon over medium heat until crispy. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in a small bowl. Wipe skillet clean.
- Add reserved drippings to skillet, and heat over medium-high heat. Add bell pepper and red onion; cook for 2 minutes. Add garlic; cook for 1 minute. Remove from heat.
- In a large bowl, stir together cream cheese, sour cream, and mayonnaise until well combined. Add bell pepper mixture, corn, half of cheese, green onion, jalapeño, Creole seasoning, and hot sauce. Stir until combined. Spoon into a 1½-quart baking dish. Sprinkle remaining shredded cheese on top.
- Bake until golden brown and bubbly, 25 to 30 minutes. Sprinkle with bacon. Serve with corn chips. Garnish with green onion, if desired.
