CHEESY CORN DIP
This hot corn dip is made with two types of cheese, bacon, bell peppers and corn, all baked to golden and bubbly perfection. Serve your hot and cheesy dip with a side of tortilla chips and watch the rave reviews come in!
I can never resist a cheesy dip, I often find myself making white queso dip, chicken alfredo dip and this amazing bacon corn dip.
CORN DIP
If you’ve never tried hot corn dip, you are seriously missing out! It has SO much flavor and couldn’t be any easier to whip up. Plus it’s the perfect party dish to make when you’re trying to branch out from the traditional appetizer recipes.
The corn dip mixture is a combination of canned corn, red pepper, green pepper, jalapeno, mayo and cheese. It’s super creamy and the cheese gets nice and gooey. It kind of reminds me of creamed corn or corn casserole, but it’s creamier and the flavors have a wonderful Mexican twist.
I topped mine with some chopped fresh tomato and green onion and then used tortilla chips for dipping. It was a huge hit and was empty within about 30 minutes of walking in the door!
When it’s warm out and corn is in season, I find myself making this hot, cheesy corn dip on repeat. You don’t have to wait until summer time to make this amazing dip – it’s great all year round and is a unexpected yet always welcomed offering.
Ingredients
Instructions
I can never resist a cheesy dip, I often find myself making white queso dip, chicken alfredo dip and this amazing bacon corn dip.
CORN DIP
If you’ve never tried hot corn dip, you are seriously missing out! It has SO much flavor and couldn’t be any easier to whip up. Plus it’s the perfect party dish to make when you’re trying to branch out from the traditional appetizer recipes.
The corn dip mixture is a combination of canned corn, red pepper, green pepper, jalapeno, mayo and cheese. It’s super creamy and the cheese gets nice and gooey. It kind of reminds me of creamed corn or corn casserole, but it’s creamier and the flavors have a wonderful Mexican twist.
I topped mine with some chopped fresh tomato and green onion and then used tortilla chips for dipping. It was a huge hit and was empty within about 30 minutes of walking in the door!
When it’s warm out and corn is in season, I find myself making this hot, cheesy corn dip on repeat. You don’t have to wait until summer time to make this amazing dip – it’s great all year round and is a unexpected yet always welcomed offering.
Ingredients
- 1 10 oz can original Rotel, drained
- 2 15 oz cans corn and diced peppers, drained
- 3 green onions chopped
- 1 c. sour cream
- 1 c. mayonnaise
- 2 c. Mexican cheese shredded
- Tortilla chips
Instructions
- In a bowl mix all ingredients together and chill.
- Serve with tortilla chips.
