Best Corn And Bacon Cheddar Dip Recipes

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CORN AND BACON DIP



Corn and Bacon Dip image

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

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/4 cup mayonnaise
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce
1 can (15-1/4 ounces) whole kernel corn, drained
8 bacon strips, cooked and crumbled
Assorted raw vegetables and/or crackers

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



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

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



Corn and Bacon Cheddar Dip Recipe image

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

1 pkg. (6.67 oz.) KRAFT Shredded Smoky Bacon Cheddar Cheese, divided
3 green onions, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup sour cream
1 Tbsp. HEINZ BBQ Sauce Classic Sweet & Thick
1 can (11 oz.) corn with red and green bell peppers, drained
1 jalapeño pepper, seeded, finely chopped
1/2 tsp. black pepper

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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