Crack Corn Dip
This crack corn dip is warm, creamy, and loaded with bacon, ranch seasoning, and sweet corn in every cheesy bite. It bakes up bubbly in about 35 minutes and is the perfect easy appetizer for game day, potlucks, or any party spread.
Servings: 8 servings
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 packet (1 ounce) ranch seasoning mix
- 3 cups corn thawed if frozen, drained if canned
- 1 jalapeno pepper finely diced, seeds removed
- 1½ cups freshly grated cheddar cheese divided
- 8 slices bacon cooked and crumbled
- 2 tablespoons sliced green onions
Instructions
- Preheat oven to 375°F. Lightly grease a small baking dish.
- In a large bowl, mix cream cheese, sour cream, mayonnaise and ranch seasoning until smooth.
- Stir in the corn, jalapeño, 1 cup of the cheddar, and most of the bacon (reserve a little for topping). Mix until combined.
- Spread into the prepared dish and top with the remaining cheese and reserved bacon.
- Bake for 20 to 25 minutes, until hot and bubbly.
- Remove from oven and sprinkle with green onions before serving.
- Serve warm with Frito's Scoops, tortilla chips, or crackers.
Notes
- Soften the cream cheese fully before mixing. Cold cream cheese leaves lumps in the finished dip.
- Drain canned corn well or pat thawed frozen corn dry. Excess moisture is the most common cause of a runny dip.
- Freshly grated cheddar melts more smoothly than pre-shredded cheese. Grate your own off the block.
- Frozen or canned fire-roasted corn is a great swap if you want more depth of flavor.
- If using fresh corn, you'll need 6 to 8 ears depending on size.
- Make ahead: Assemble, cover, and refrigerate. Add 5 to 10 minutes to bake time if cooking from cold.
- Sour cream can be swapped for full-fat plain Greek yogurt (Fage 4% works well).
- For more heat, swap the ranch packet for a spicy ranch seasoning packet or leave the jalapeño seeds in.
- Leave the jalapeño out for a no-heat version. The dip is still creamy and full of flavor.
- Freezing isn't recommended. The sour cream and cream cheese base can separate when thawed.
- Store leftovers tightly covered in the fridge for up to 3 days. Reheat in a 350°F oven for about 15 minutes.
Nutrition
Calories: 365kcal | Carbohydrates: 17g | Protein: 12g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 678mg | Potassium: 247mg | Fiber: 1g | Sugar: 4g | Vitamin A: 876IU | Vitamin C: 6mg | Calcium: 196mg | Iron: 0.5mg
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