Name: Bacon Ranch Corn Dip
Prep time: 30 min
Total time: 1 h
Yield: 10 - 12 serving(s)
Ingredients: 8 oz. bacon (about 8 strips); 4 ears of corn, shucked; 1 red bell pepper, chopped; 1 jalapeño pepper, seeded and chopped; 1/2 red onion, chopped; 1 (8-ounce) package cream cheese, at room temperature; 1 tsp. garlic powder; 1/2 tsp. kosher salt; 1/2 c. buttermilk; 1/2 c. mayonnaise; 2 tsp. distilled white vinegar; 1/4 c. finely chopped fresh chives, plus more for garnish; 2 tsp. dried dill; 3 c. shredded Monterey Jack cheese (about 12 oz.); Tortilla chips, for serving

Step 1Preheat the oven to 375˚F. Cook the bacon in a large skillet over medium heat, flipping occasionally, until crispy, 5 to 7 minutes. Remove to a paper towel–lined plate; let cool, then roughly chop.

Step 2Add the ears of corn to the drippings in the skillet and cook, turning frequently, until golden, 5 to 7 minutes. Remove to a cutting board and let cool, then cut the kernels off the cobs and scrape into a large bowl.

Step 3Discard all but 2 tablespoons of the drippings from the skillet. Add the bell pepper, jalapeño and red onion and cook, stirring occasionally, until soft and golden, 3 to 4 minutes. Transfer the vegetables to the bowl with the corn.

Step 4Combine the cream cheese, garlic powder and salt in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Scrape down the bowl, then add the buttermilk, mayonnaise and vinegar and beat on low speed until combined. Add the chives, dill, corn mixture, bacon and 2 cups of the shredded cheese and mix until just combined.

Step 5Spread the mixture in a 1½- to 2-quart baking dish and sprinkle with the remaining 1 cup shredded cheese. Bake until bubbly and golden, 20 to 25 minutes. Garnish with more chives and serve with tortilla chips.

Bacon Ranch Corn Dip

Ingredients

Directions

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