Corn dip combines corn kernels and bacon in a creamy cheesy base of cream cheese, sour cream, and loads of extras! It’s all baked until hot and bubbly. Serve this recipe with tortilla chips, crackers, or veggie sticks for dipping.
How to Make Baked Corn Dip
Garnish with extra corn, peppers, bacon, and cilantro. Serve hot with chips, crackers, crostini, or celery sticks.
Inspired by some of our favorite corn dishes this dip is almost like Mexican street corn meets bacon cheddar dip. So good together!It uses ingredients I almost always have on hand.Prepare ahead and bake right before serving. Hearty dip recipes like this one can be served hot or cold! Plus, it can be made up to 3 days in advance and the flavors just blend even more!
Serve with celery sticks, tortilla chips, Fritos, toasted crostini, or bagel chips. Cheese – A combination of cream cheese, sour cream, and loads of melty cheddar cheese create a rich creamy texture. Add-ins – Southwestern seasonings add lots of flavor. Bacon adds a salty smoky bite while bell pepper and chilies add freshness. Toppings – Sprinkle with extra cheese such as cheddar, pepper jack, cotija cheese, or a shredded Mexican blend.
Variations
Green onions add a boost of flavor to this corn dip recipe.Add spice with sliced or pickled jalapenos instead of or in addition to the green chiles.Stir in a can of rotel or some diced tomatoes.Change up the seasonings, add in some garlic powder, lime juice or hot sauce.
Storing Corn Dip
Keep leftover creamy baked corn dip covered in the refrigerator for up to 4 days. Serve cold or reheat. Portions can be frozen in zippered bags but will need fresh sour cream or cream cheese to make it thick and creamy.
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