Bacon Corn Dip
The original recipe: Bacon Corn Dip by Damn Delicious
Serves 6 as a small snack/appetizer
INGREDIENTS
1 pack (375g) bacon, chopped
1 bunch green onions, sliced thin
1 - 2 jalapenos, diced (more or less depending on how much heat you want)
1 medium onion, diced
1 medium red bell pepper, diced
227g cream cheese
2 tbsp half & half (can sub with milk or cream)
2.5 cans (341mL each) of whole kernel corn (no salt added)
salt & pepper to taste
DIRECTIONS
1. In a large skillet (or cast iron pan, as I used above) over medium heat, cook the chopped bacon until crisp. Remove onto a plate lined with paper towel (to absorb some of the grease) and remove all but 2 tbsp of bacon grease from the skillet.
2. Add the onion, bell pepper, jalapeno, and corn, cooking on medium high until most of the moisture has evaporated. This took longer than expected for me, just under 10 minutes. Keep stirring occasionally.
3. Add in the cooked bacon, cream cheese and half & half until cream cheese is thoroughly melted and combined.
4. Season with salt & pepper - taste as you go and adjust accordingly.
5. Remove from heat and stir in the green onions.
6. Serve with dipping tools (we used tortilla chips - the scoop shapes worked the best).
*We made this ahead of time and packed it away into the fridge for the better part of a day. When we were ready to serve, we placed the dip in an oven proof dish and baked at 350F for about 10 minutes, or until dip has heated through.