This AMAZING Creamy Corn Dip is party perfect! A hot corn dip recipe with green chile, bell pepper, cream cheese, onion and BACON! The best Cowboy Corn Dip!
Creamy Corn Dip is a hot dip with green chile, bell pepper, cream cheese, onion, and BACON! The perfect party dip!
‘Tis the season for BBQs, cookouts, and potlucks, so you will need to beef up your recipe repertoire for the occasions. You don’t want to be caught bringing the same dish every time, do you?
I get asked to bring my Texas Caviar nearly every place party I go to and every event I’m invited to. I decided I needed to shake things up a bit and get outside of my comfort zone.
While I do like reinventing the wheel, I decided to do something similar but different as I knew my friends would be expecting my normal recipe.
What I settled on, was a take on my Texas Caviar only the cheesy corn dip version. To make it over the top, I added BACON.
Because bacon is a magical ingredient that pretty much makes everything taste better, right? Creamy Corn Dip can be made without bacon if you are vegetarian or if the meal is meat-heavy.
This hot corn dip is a surefire appetizer because it is easy to make, it is rich, creamy, sweet, salty, and has just a touch of heat. It is also ready to go in 30 minutes or less.
If you choose to go that route, be sure to remember that the bacon is not only adding meaty flavor but also crunch and more importantly salt. The salt amount will need to be adjusted to taste.
Really any of the ingredients can easily be omitted, doubled or swapped. Except for the corn and cheese of course, because that would defeat the purpose of this creamy appetizer recipe. Ha!
Did I mention this fiesta corn dip is make-ahead? You can assemble and reheat whenever the timing is right for you. We all know how stressful putting together a get together is and simply how challenging it can be to get out the door with a cooked dish.
For a simple side, serve your Creamy Hot Corn Dip with homemade tortilla chips, pretzels or even vegetable sticks. If I am being 100% honest, I may or may not have just eaten a few bites with a spoon.
It’s that good.
If you want to get creative, the sky is the limit. Leftovers (which are rare when it comes to this dish)are a great way to create new and fun mashups for the dinner table. The possibilities are truly endless.
Add it on top or some yellow or blue corn chips with all the normal fixings for the ultimate game day nachos. Maybe you are making burritos for dinner.
Throw a few spoonfuls in for a wallop of flavor and texture. Have some potatoes lying around? Make the ultimate baked potato and finish it with some chopped green onions and a touch of chili powder.
Questions you might have about how to make Creamy Corn Dip:
Can I use canned corn?
You sure can! You can use canned corn or even fresh corn, if you’d like. Frozen corn is cheap and holds nutri
tional value, so that is typically what I go for.
Can I make this ahead of time?
Assemble the dish up to 24 hours in advance and then heat it up when you are ready to serve.
Can I serve this corn dip cold or at room temperature?
I prefer mine hot, but there is no reason why you can’t serve it cold or room temperature.
If you like this easy recipe, try these other great appetizer recipes:
- Strawberry Jalapeno Crostini
- Alfredo Sausage Stuffed Mushrooms
- Spinach Artichoke Dip
- Caprese Skewers
- Southern Salmon Croquettes
- Hush Puppies
- Olive Oil Bread Dip
- Maryland Crab Cakes
- Grape Jelly Meatballs
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Creamy Green Chile, Corn and Bacon Dip
- 6 slices bacon
- 3 cups frozen corn
- 1/2 red onion chopped
- 1 green chile such as Hatch green chile, poblano or Anaheim, seeded and chopped *
- 1 red bell pepper seeded and chopped
- 1 orange bell pepper seeded and chopped
- 8 ounces cream cheese softened and cubed
- 2 tablespoons half and half
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon hot sauce optional
- Tortilla Chips
- Heat a large skillet over medium-high heat. Add bacon, cooking for 6-7 minutes or until browned, turning once. Remove to a paper towel lined plate. Chop into bite-sized bits.
- Drain fat, reserving 1 tablespoon. Add corn through bell pepper. Cook for 4-5 minutes until slightly soft, but still crisp. Stir in remaining ingredients, except chips, of course. Stir until creamy.
- Transfer to a serving dish, top with bacon and serve with desired chips. Serve warm. To re-heat, place in oven at 350 for 10 minutes.
- If you have tried this recipe, come back and let us know how it was!