Wednesday, September 7, 2016

Cheesy Bacon Jalapeno Corn Dip

Another excellent appetizer we made for the most recent Packer game.  Jenna said it is her new favorite!
Cheesy Bacon Jalapeno Corn Dip

8 strips bacon
2 (11 oz) cans whole kernel sweet corn, drained
1 jalapeno, seeded and minced
8 oz cream cheese, softened
1 cup mozzarella cheese, shredded
½ teaspoon salt
Dash of cayenne pepper
¼ cup fresh basil, chopped
Parmesan cheese, to taste

Preheat oven to 400 degrees F.
In a cast iron or ovenproof skillet, cook the bacon over medium heat until slightly crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoon of the grease remaining in the pan. We want to use the bacon grease to grease the pan and add more bacon flavor to the dip. Crumble the bacon.
Combine the corn, jalapeno, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

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