Cowgirl Corn Dip
Dips are an essential food group: they're perfect for lazy weekends, football season, gatherings, and simply no reason needed at all. This one is creamy, cheesy, salty and pops of sweet from the corn. Absolutely guaranteed to satisfy your comfort food craving.
What you'll need:
8 oz block cream cheese, softened
1/3 cup mayo
1/3 cup sour cream
juice from half a lime
1 1/2 tsp paprika
1 tsp ground cumin
2 cup frozen corn; or 2 cans of canned corn, drained
4 oz can diced green chilies, drained
6-8 slices bacon, cooked and chopped
8 oz cheddar cheese, shredded
2 scallions, thinly sliced
1/4 cup bread crumbs + 1 Tbl butter for topping
pinch of salt
Tortilla chips, for serving
How to make it:
Cook the bacon at 425° F on a parchment paper lined baking sheet for 20 mins or until crispy, starting from a cold oven.
While that's cooking, mix together the cream cheese, mayo and sour cream in a medium sized bowl. Add in the spices and mix well.
Hand shred your cheeses - this is important for proper melting. Pre-shredded cheese has different preservatives in it and will prohibit appropriate melting.
Mix in the shredded cheese, then add the green chilies, scallions, corn and the lime juice; gently combine.
Chop the bacon into bits and mix in together one more time.
Pour the dip into a baking dish, or a 10" cast iron pan.
Melt 1 tablespoon butter in a small bowl, then add the breadcrumbs and a pinch of salt; mix until they're all coated. Sprinkle in an even layer on top of the dip.
Bake at 375° for 20-25 mins.
Serve with chips and enjoy!