Servings 6 servings
Ingredients
- 8 slices uncooked bacon, cut into 1/2-inch pieces
- 1 (8-oz.) package cream cheese
- 1/2 cup mayonnaise
- 2 jalapeños, stemmed, seeded and diced
- 2 cloves garlic, minced
- 1/2 cup shredded sharp cheddar cheese
- 2 1/2 cups fresh, canned or frozen (thawed) corn kernels
- 1 Tablespoon chopped fresh chives, for serving
Instructions
- Preheat the oven to 400°F.
- In a skillet set over medium-low heat, add the bacon and cook, stirring, until crispy and all the fat has rendered. Using a slotted spoon, transfer 2/3 of the bacon to a large bowl. Reserve the remaining 1/3 bacon for topping the dip.
- To the bowl with the bacon, add the cream cheese, mayonnaise, diced jalapeños, minced garlic, shredded cheddar cheese, corn and 1/4 teaspoon pepper. Mix until well combined then transfer into a 9- or 10-inch cast-iron skillet or baking dish.
- Bake the dip until warm and bubbling, about 20 minutes. Switch the oven to “broil” and broil the dip until it becomes deep-golden brown on top, about 2 minutes.
- Remove the dip from the oven, top it with chopped chives, and then serve with chips or crudité for dipping.
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