This is a dip for cheese lovers. I mean, it has a pound of cheese in it.
Yes. You read that right. A pound. Two 8 oz. blocks of cheese, plus some cream cheese for extra creaminess.
I made this dip for my cheese loving brother’s birthday. If you have a cheese lover in the family, this is the dip to make for them.
It’s good, and gooey, and cheesy, and salty, and mmmm, mmmmmmm!
- 6-8 pieces bacon, cooked then crumbled.
- 1 Bell pepper, diced
- 3 cans Corn, whole kernel, drained
- 1 tbsp Garlic, minced
- 1/4 tsp Garlic powder
- 2 tbsp Jalapenos, jarred
- 1/2 large Onion, diced
- 1/4 tsp Onion powder
- 2 heaping tbsp Mayonnaise
- 1/4 tsp Black pepper
- 1/4 tsp Garlic salt
- 2-3 green onions, sliced up - to sprinkle on top
- 1/4 tsp Seasoned salt
- 1 block Cream cheese
- 2 (8 oz.) blocks of cheese, shredded. I like to use half pepper jack and half cheddar or monterey jack.
- Milk - to thin out the dip if too, thick
- Cook the bacon first, then crumble it. Drain out most of the bacon grease.
- Saute the diced onions and bell pepper until soft. When those are soft, add the minced garlic and the jarred jalapenos and cook for a couple of minutes.
- Now, drain the corn and add the corn to the skillet, along with all the seasonings.
- When all the seasonings are added, turn the heat to low.
- Now add the cheese, mayo, and cream cheese. Let that melt.
- If it is too thick you can thin it out with a little milk.
- You can eat it straight out of the skillet, but I like to put it in a baking dish and let it cook at 350 F. until really hot and bubbly.
- I like to take this to a church potluck along with a big bag or tortilla chips. It would great for snacking on while watching a good football game, too.
Give me a shout in the comments below. If you tried this recipe, let me know how you liked it.