Hot Corn Dip Recipe
Hot Corn Dip made with cream cheese and mayo is loaded with bacon and three kinds of cheese. This cheesy, delicious appetizer recipe is sure to be a hit at any party and so easy and quick to throw together with pantry staples.
- 30 oz canned whole kernel corn (two 15oz cans), drained
- 1/2 cup mayonnaise
- 1 cup cream cheese
- 1-2 pickled jalapenos finely minced
- 1 cup grated cheddar cheese or similar cheese
- 2 cups grated mozzarella cheese divided
- 1/2 cup freshly grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10 slices cooked bacon crumbled
- 2 green onions sliced
- additional sliced green onions for garnish
Preheat the oven to 350°F (175°C) and grease a 9-inch cast-iron skillet or similar sized casserole dish.
In a large bowl, combine corn, mayonnaise, cream cheese, jalapenos, cheddar cheese, 1.5 cups mozzarella cheese, and parmesan cheese. Stir well until fully combined. Season mixture with salt and pepper.
Add crumbled bacon and green onions. Stir until combined.
Spread the mixture in the prepared skillet or casserole dish, sprinkle with remaining 1/2 cup of mozzarella and bake for 30 minutes until bubbly. Turn on broiler and bake for 1-2 more minutes until golden brown on top.
Serve the dip warm from the oven with crackers or tortilla chips.
Calories: 441kcal | Carbohydrates: 13g | Protein: 15g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 835mg | Potassium: 212mg | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 1.9mg | Calcium: 281mg | Iron: 0.6mg