September 27, 2017

cheesy corn and red pepper dip with crumbled bacon

It’s game-watching season which is our favorite season of all! I’m telling you that if there are 273 games on television on a Saturday, then we will watch them all! And you can’t have game-watching season without dips. They go hand in hand. And this cheesy corn and red pepper dip is perfect for armchair quarterbacking and for your tailgate too! It’s cheesy and creamy, sweet from the corn, and peppery from the roasted red peppers and green chiles! Then top this baked dip with crumbled bacon, and you’ll be in Hog heaven! (That’s a nod to my Arkansas Razorbacks! Go Hogs!) Serve it with a big bowl of corn scoops or heap it on your grilled burgers! 


2 tablespoons butter
½ red onion, diced
2 cloves garlic, minced
1 jar roasted red peppers, drained and diced
2 (4-ounce) cans chopped green chiles
8 ounces cream cheese, softened
½ cup mayonnaise
½ cup whole sour cream
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
6 cups of frozen corn
Taco seasoning for sprinkling
Chopped green onions and crumbled bacon for garnish, optional

Melt butter in a skillet, and saute onion until tender. Stir in garlic, red peppers, and green chiles. Reduce heat to low. Stir in cream cheese, mayonnaise, and sour cream until combined. Stir in cheeses and corn. Season with salt and pepper. Spread in a baking dish, sprinkle top with taco seasoning, cumin or chili powder, and bake uncovered for 20-25 minutes until bubbly and melted. Remove from heat and garnish with chopped green onions and crumbled bacon. Serve with corn scoops or tortilla chips!