A budget-friendly Mexican cream cheese dip that serves many. No mayo. No sour cream. Serve with tortilla chips or crackers.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.

  • Bake in the preheated oven for 20 minutes.

  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.

  • Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

Nutrition Facts

174 calories; protein 8g; carbohydrates 9.3g; fat 12.3g; cholesterol 36.2mg; sodium 435mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2020
I halved the recipe and made pretty much as written. The only difference was my bag of frozen corn was 12oz not 16 oz. I could not find a 16oz bag. My family devoured this dip I will be making it again. Read More
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