Bacon Corn Dip
Bacon Corn Dip
Yes, we love our bacon! Bacon Corn Dip is another way to enjoy the Wusrt Haus Hickory Smoked Bacon. It is an easy dip to make to take to BBQ parties!
INGREDIENTS
- 4 slices Wurst Haus Hickory Smoked bacon diced
- 3 cups corn kernels fresh, frozen or roasted
- 1/2 cup diced onion
- 1/4 cup cup diced red bell pepper
- 1 jalapeno seeded and diced
- 4 oz cream cheese cubed
- 2 tbsp milk or more, to taste
- 2 green onions thinly sliced
- 1 tsp sugar or more, to taste
- Kosher salt and freshly ground black pepper to taste
INSTRUCTIONS
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Drain excess fat, reserving 1 tbsp in the pan. Add corn, onion, bell pepper and jalapeno to the skillet. cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Stir in green onions and sugar; season with salt and pepper, to taste.
- Serve immediately, sprinkled with bacon.
- *To reheat, bake for 15-20 minutes at 325°F, or until heated through.
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