Creamy Bacon Corn Dip (Print-Friendly Version)
Creamy corn dip packed with bacon, peppers, and smooth cheeses. Perfect for easy entertaining and gatherings.
# Ingredients:
01 -
¾ cup sour cream
02 -
¼ cup mayonnaise
03 -
4 ounces cream cheese, softened
04 -
2 cups corn, frozen and thawed or 15-ounce can, drained
05 -
¼ cup red onion, diced
06 -
½ cup bell peppers, diced (any color)
07 -
4 to 6 slices bacon, cooked and crumbled
08 -
2 tablespoons parsley, chopped
09 -
1 teaspoon chili powder
10 -
¼ teaspoon garlic powder
11 -
½ teaspoon salt
12 -
½ teaspoon black pepper
→ Garnish
13 -
Crumbled bacon
14 -
Fresh parsley
→ Serving Suggestions
15 -
Fritos Scoops
16 -
Carrots, celery, bell pepper sticks
17 -
Crackers
18 -
Chips
# Steps:
01 -
In a mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Blend until smooth and creamy.
02 -
Gently fold in the corn, red onion, diced bell peppers, bacon, and fresh parsley until it is well-distributed in the creamy mixture.
03 -
Sprinkle chili powder, garlic powder, salt, and black pepper over the mixture. Stir well to combine evenly.
04 -
Cover the bowl and refrigerate the dip for at least 30 minutes to allow the ingredients to meld and intensify the flavor.
05 -
Before serving, give the dip a final stir. Garnish with additional crumbled bacon and fresh parsley.
# Notes:
01 -
Leftover dip should be stored in an airtight container in the refrigerator for up to 3 to 4 days. Freezing is not recommended as it will alter the texture.
02 -
This dip can be made a day in advance and stored in an airtight container in the refrigerator until ready to serve.