Monday, October 29, 2012

Creamy Bacon and Caramelized Corn Dip

I love dips.  I think I can safely say that if you give me something I can dip a corn tortilla chip or a crusty piece of bread into I'm going to love it.  And I think I'm starting to love football more because I love the food that goes with it.  Plus, I now have a team to root for, even if other teams are shredding through their defense...

I actually made this dip a couple of months ago in anticipation for football season.  My friends were hosting our annual draft and I brought this along with some blue corn tortilla chips (the best) as a little treat.  Well, as you can see by the only picture I have of the dip, it was snatched up in a matter of minutes.  This dip combines sweet and savory and includes ingredients you would never think would go together but DO.  I have been waiting to make this dip again and will probably pull it out for a Superbowl party.  That's also not to say you can't serve it at a regular party either, because blue corn tortilla chips always brighten up a plate :)

One suggestion that I do have for this dip is that if you have time, drain the yogurt in a sieve lined with a paper towel over bowl for a few hours (see this post for a better explanation).  This will remove a lot of the liquid from the dip.  Also make sure you drain the bacon and corn well too.

For all of you on the east coast, stay safe tonight!  And make this dip before your power goes out ;)

Creamy Bacon and Caramelized Corn Dip
Serves 6 – 8
Prep Time: 15 min
Cook Time: 20 – 25 minutes

- 4 slices bacon, chopped
- 1 (15 oz) can corn, drained and rinsed
- dash of salt and pepper
- ½ onion, chopped
- 2 green onions, chopped
- 2 garlic cloves, minced
- ½ tsp paprika
- 1 (16 oz) container of plain yogurt
- 1 ½ cups shredded Mexican Cheese blend

If making this dip ahead of time, pour the yogurt into a sieve lined with a paper towel and place that over a bowl.  This will allow some of the excess liquid to drain and will result in a thicker, creamier dip.  If you do not have time to do this, this step is optional. 

Preheat the oven to 350F. 

Heat a medium sized skillet over medium heat and fry the chopped bacon until crispy.  Remove the bacon with a slotted spoon and let drain on a paper towel.  Leave a small amount of grease in the pan and add the corn to the same skillet, stirring often until the corn is golden, about 5 minutes.  Remove corn and add to a large bowl. 

Turn the skillet down to medium – low and add the onions and salt and pepper.  Cook until the onion is translucent, about 5 minutes.  Add in the green onions and garlic and cook for an additional 2 – 3 minutes.  Transfer the mixture to the bowl with the corn.  Add in the paprika, yogurt, bacon, and 1 cup of the shredded cheese mixture and stir until well combined. 

Pour the contents of the bowl into a 2 quart Corningware dish.  Top with the remaining cheese and bake uncovered for 20 – 25 minutes.  Remove once cheese is golden and bubbly.  Let cool for about 5 minutes and serve with tortilla chips or crackers. 

Note: can use fresh or defrosted frozen corn as well.  Also, you can make this recipe the day before, just pop it into the oven 30 minutes before you want to serve it. 

Adapted from: How Sweet Eats

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