I’d had this recipe bookmarked for quite a while. It was just sitting there, in my bookmarks and my memory, waiting for the perfect bring-an-appetizer opportunity. My turn to bring snacks to small group earlier this month was it.

As we were standing around my friend Amy’s kitchen, snacking on cinnamon and chocolate chip pumpkin cookies, multigrain tortilla chips and corn dip, Amanda said, “Haven’t you made something like this before?”

Huh. Now that you mention it . . . I totally had.

Apparently when I find a food or flavor combination I like, I cook the heck out of it – in every form I can find or think up!

Exhibit A: Chocolate Chip Pumpkin Bread and Double Chocolate Pumpkin Muffins
Exhibit B: Chicken Nachos and um, Chicken Nachos
Exhibit C: Chicken Enchilada Soup, Chicken Enchilada Casserole, Fiesta Chicken Enchiladas and White Chicken Enchiladas

So, yes, I had made a corn dip before. That one, which I made for a New Year’s Eve party, made about twice as much and included black beans and red pepper.

As we all know, bacon makes everything better, so adding that to today’s corn dip does give it an unfair advantage. But I also liked the more manageable amount of dip (really, who needs 8-10 cups of dip in her fridge?!) and the texture of this one better. And I think by having fewer different ingredients, you’re able to enjoy the dip’s flavor as a whole instead of tasting individual ingredients. (Does that make sense? Do I sound like I’m hoity toity and describing a wine and its floral bouquet? Heh.)

To sum it up, yes, I’ve made corn dip before. I like this one better. You probably will, too.

Spicy Bacon Corn Dip

Source: The Larson Lingo

2 cans of corn, drained
1 (7 oz) can of green chilies
1 (4 oz) can of diced jalapenos
1 cup sour cream
1 cup mayo
1/4 tsp garlic powder
5 green onions, chopped
6-8 strips bacon, cooked and crumbled
2 cups of grated Mexican blend cheese

Cook your bacon and chop your green onions. (I highly recommend the oven method for your bacon if you prefer easy, not-messy cooking.) In a big bowl, combine corn, chilies, jalapenos and onions. In a separate bowl, combine sour cream and mayo, then stir in garlic powder. (You can just dump it all into one big bowl, but it’s going to get mixed better this way.) Combine the two mixtures, then add bacon and cheese. Cover and refrigerate overnight.

I’ll be honest. I didn’t make mine the day before, so there was no overnight refrigeration. I guess I’d better make it again to try it that way, huh? Oh, wait. Chips – multigrain or not – aren’t really on my menu right now. I suppose I’ll wait after all.

Anyway, the dip was great. I added five strips of bacon (because it’s what I had), and I’ll add more next time for a smokier flavor. But the amount of green onions was just right. I actually thought, as I was fixing the dip, “Did I really need to buy green onions? I’m only using a few and I just know the rest are going to go bad in the fridge.” [They did.] But even more than the bacon, I have to say that the onions made the dip. Moral of that tangent? Buy the onions.

What’s your favorite type of food to cook or eat? Do you stick to a certain flavor combination or food when trying new recipes?

This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.

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