Loaded Corn Dip

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This Corn Dip recipe is loaded with cream cheese, bacon, green chiles, cheese and corn! It's an easy appetizer that's packed with flavor.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Servings:

Author: Kristin Maxwell

Ingredients

30 ounces Canned corn drained well
4 ounces Cream cheese room temperature
1/2 cup Sour cream
1/2 teaspoon Garlic powder
1/4 teaspoon Kosher salt
1/2 pound Bacon cooked crisp and crumbled, divided
4 ounces Canned green chiles
1 ½ cups Freshly grated jack cheese divided
1 ½ cups Freshly grated sharp cheddar cheese divided
Sliced green onions for garnish if desired

Instructions

Preheat the oven to 350 degrees F. Grease a 2 quart baking dish with nonstick cooking spray.
In a medium sized bowl, combine corn, cream cheese, sour cream, garlic powder, salt, bacon (2 tablespoons reserved), diced green chiles, 1 cup Jack cheese and 1 cup cheddar cheese.
Pour the dip into the prepared baking dish. Top evenly with remaining cheese and reserved bacon crumbles.
Bake at 350 degrees for 20-30 minutes or until the cheese is melted and the dip is hot and bubbly.
Serve immediately with tortilla chips or crackers.

Notes

Make Ahead: Prepare the dip and pour it into a baking dish. Add the toppings and cover with plastic wrap or foil and refrigerate up to 24 hours. Let it sit out on the counter while you preheat the oven, then bake as directed.

Storage: Transfer cooled dip into an airtight container and store in the fridge for up to 3-4 days.

Freezing: This dip may be frozen, but it’s not something I really recommend. The sour cream in the dip can alter the texture when thawed.

Reheating: Reheat in the microwave for 15-30 seconds.

Nutrition

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