This amazing Cheesy Bacon Jalapeno Corn Dip has it all – creamy, cheesy, spicy, sweet – it’s a guaranteed crowd pleaser and it’s so simple to make and bake!
Hello my name is Kristin and I’m a dip addict.
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.
For more great dips, be sure to try these:
Jalapeno, Bacon & Corn Cheese Dip
- 4 ounces cream cheese room temperature
- 1 cup grated Medium Cheddar Cheese +2 tablespoons reserved for topping
- 1 cup grated Monterey Jack Cheese +2 tablespoons reserved for topping
- 1-4 ounces can diced Jalapenos
- 1-15 ounces can of corn drained
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 pound bacon cooked and crumbled (1 tablespoon reserved for topping)
- Chips crackers or bread for dipping
- Preheat oven to 350 degrees. Spray cooking spray in an 8x8 baking dish or 8-9" pie plate.
- In a larger mixing bowl (or stand mixer with paddle attachment) combine cheeses, jalapenos, corn, garlic powder, black pepper and bacon.
- Pour mixture into the prepared baking dish and sprinkle with 2 tablespoons each of Cheddar and Jack cheeses.
- Bake at 350 degrees for 20 minutes or until cheeses are melted and dip is bubbly
- Serve immediately with chips, crackers or bread for dipping.