CORN AND BACON DIP
The recipe for this creamy appetizer or snack dip was given to me about 20 years ago by a friend. It becomes a favorite wherever I share it. People are constantly asking me for the recipe. Sometimes, I simply serve it with corn chips. -Carolyn Zaschak, Corning, New York
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours. Serve with vegetables and/or crackers.
Nutrition Facts : Calories 95 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
CORN AND BACON CHEDDAR DIP RECIPE
Give your bacon cheddar dip recipe some Tex-Mex flavor with corn, bell peppers, jalapenos and sweet BBQ sauce. This Corn and Bacon Cheddar Dip Recipe is the perfect dip for the big game.
Provided by My Food and Family
Categories Home
Time 27m
Yield 28 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Reserve 1/3 cup shredded cheese and 1 Tbsp. onions for later use.
- Mix cream cheese, sour cream and barbecue sauce in medium bowl until blended. Add corn, jalapeño peppers and black pepper; mix well.
- Spoon into shallow baking dish sprayed with cooking spray.
- Bake 10 to 12 min. or until heated through.
- Top with reserved cheese and onions; bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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