I admit it, I love dip. I love chips and dip; crackers and dip, bread and dip, veggies and dip, fruit and dip…you get the idea. I’ve been toying with the idea for this dip ever since I saw this Charleston Cheese Dip by Trisha Yearwood on Food Network. Have you ever watched her show? We watch it on Saturday morning and my kids love it. It’s all homemade Southern food, typically rich and heavy and not something you’d want to eat all the time. But there’s nothing wrong with a little indulgence every once in a while, right? And this is definitely indulgent.
How to make Bacon Jalapeno Corn Dip
Anyway, back to Trisha’s cheese dip. I was thinking how I could amp up the flavors because it really seemed like a lot of cheese, and I’m not a fan of mayo. So I came up with this amazing deliciousness the other day while rummaging through my cupboards waiting for inspiration to strike.
It’s got cream cheese, cheddar cheese, jack cheese, bacon, corn and jalapenos. I decided to stir everything together in my KitchenAid stand mixer, which makes it so much easier!
Pour it all into a greased baking dish and bake for 20 minutes and you’ve got a deliciously creamy, cheesy, spicy and sweet dip that your family and friends will go nuts over!
I served it with Tortilla Chips (Mission brand triangles are my favorite for hearty dips because they really hold up well). You could also serve with crackers or baguette slices.
Tips for success
Use a full fat cream cheese (not the neufchatel) for the best flavor and texture.
Always shred cheddar cheese fresh off the block when you are adding it to dips, sauces or casseroles for melting. The bagged, pre-shredded stuff has an added coating to hold it’s shape and prevent clumping in the bag, but it also prevents proper melting.
If you’re concerned about the heat, swap out the jalapenos for a can of mild green chilis. Great flavor without the heat.
Store leftover bacon jalapeno dip in a sealed container for up to 3-4 days. This dip will reheat nicely but I don’t recommend freezing it.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.