Corn And Bacon Dip Recipes
CORN AND BACON DIP
The recipe for this creamy appetizer or snack dip was given to me about 20 years ago by a friend. It becomes a favorite wherever I share it. People are constantly asking me for the recipe. Sometimes, I simply serve it with corn chips. -Carolyn Zaschak, Corning, New York
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours. Serve with vegetables and/or crackers.
Nutrition Facts : Calories 95 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CORN AND BACON DIP
This is a favorite. Wherever I bring it, people are always asking for the recipe. Good with corn chips also. Prep time is the refrigeration time.
Provided by southern chef in lo
Categories Pork
Time 3h10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the first 5 ingredients.
- Stir in the corn and bacon; cover and refrigerate for several hours.
- Serve with the veggies and crackers.
Nutrition Facts : Calories 905.7, Fat 77.7, SaturatedFat 36.9, Cholesterol 163.1, Sodium 1402.5, Carbohydrate 38.9, Fiber 3, Sugar 5.2, Protein 19.4
CORN AND BACON CHEDDAR DIP RECIPE
Give your bacon cheddar dip recipe some Tex-Mex flavor with corn, bell peppers, jalapenos and sweet BBQ sauce. This Corn and Bacon Cheddar Dip Recipe is the perfect dip for the big game.
Provided by My Food and Family
Categories Home
Time 27m
Yield 28 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Reserve 1/3 cup shredded cheese and 1 Tbsp. onions for later use.
- Mix cream cheese, sour cream and barbecue sauce in medium bowl until blended. Add corn, jalapeño peppers and black pepper; mix well.
- Spoon into shallow baking dish sprayed with cooking spray.
- Bake 10 to 12 min. or until heated through.
- Top with reserved cheese and onions; bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CORN AND BACON DIP
Yum! Always a favorite at get togethers, office parties, etc. I got this recipe from a cookbook of my Grandma's a while back. We love it, I hope you do too. I use fresh or frozen corn, but canned corn can be used also. You would just add 1 (15) oz. can of whole kernal corn. You can use Tabasco Sauce for the hot sauce, I usually use Sriacha Asian Chili Sauce, any kind will do..Enjoy!
Provided by Chef856954
Categories Lunch/Snacks
Time 8m
Yield 3 Cups
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine the first 4 ingredients.
- Stir in corn and bacon (crumble bacon with hands or chop).
- Cover and refridgerate for several hours.
- Serve with Vegees or crackers.
Nutrition Facts : Calories 624.3, Fat 50.5, SaturatedFat 27.8, Cholesterol 122, Sodium 886.7, Carbohydrate 37.5, Fiber 3, Sugar 5.1, Protein 12.2
BA'CORN CHEESE CORN
This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
- Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
- Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.9 g, Cholesterol 54.5 mg, Fat 17 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 9.4 g, Sodium 297.9 mg, Sugar 3.8 g
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Preheat oven to 400 degrees. In a mixing bowl, combine the cream cheese, sour cream, garlic salt, chili powder and hot sauce. Cream together well. Stir in the onions, bacon, corn and 1 1/2 cup of cheese. Combine well. Spread into the bottom of a baking dish or cast iron skillet. Top with the remaining 1/2 cup of cheese.
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