Cheesy Corn Bean Bacon Dip is warm, creamy and full of flavor mixing corn, cheese, refried beans and diced green chilies and topped with crispy bacon. This dip makes a great appetizer for the Super Bowl or a party served with tortilla chips.
Are you watching the Super Bowl on Sunday? Or maybe you plan to just eat while everyone else watches? I am guilty of the second one.
Either way you NEED this Cheesy Corn Bean and Bacon Dip at your party.
I am not going to tell you this is a healthiest dip recipe out there but it sure does taste great. Imagine dipping a tortilla chip into warm, cheesy corn, beans, diced chilies topped with crispy bacon, fresh green onions and diced tomatoes. It is one heck of a bite!
While a lot of the recipes I share are nutritious sometimes I feel like taking a quick jog off of my usual path to share something indulgent. This year the Super Bowl is about the commercials and the food for me (since the Packers won’t be playing in the game).
The three things that takes this dip to the next level are the warm cheeses, the fire roasted diced chilies that add a lot of flavor and the crispy Jones Dairy Farm bacon. I don’t know about you but I am a sucker for Mexican style dips that are warm and cheesy and this one will not dissapoint.Print
Cheesy Corn Bean Bacon Dip is warm, creamy and full of flavor mixing corn, cheese, refried beans and diced green chilies. This dip makes a great appetizer for the Super Bowl or a party served with tortilla chips.
- 1 cup refried beans
- 1 can corn, drained
- 1/2 cup cheddar
- 1–4oz fired roasted diced green chilies
- 1 jalapeño, seeds removed, finely chopped
- 4 oz cream cheese, sliced into 4 cubes
- Dash of salt and pepper
- 1/2 cup monterrey jack cheese
- 4 strips Jones Dairy Farm bacon, cooked and chopped
- 4 green onions, chopped
- Fresh tomatoes, diced
- Preheat over to 350 degrees.
- Spray a 9.5 inch casserole or pyrex dish with non stick cooking spray. Spread the 1 cup of refried beans on the bottom of the dish and set aside.
- In a large mixing bowl combine the corn, 1/2 cup of cheddar, green chills, jalapeño, cream cheese and a dash of salt and pepper.
- Sprinkle the monterrey jack cheese over the top of the corn dip.
- Bake in the oven for 20 minutes or until the cheese becomes bubbly.
- While the dip is baking cook the bacon in a medium skillet until cooked through, about 8-10 minutes.
- Place the bacon on a paper towel and pat with another paper towel to get rid of any excess fat. Crumble the bacon and set aside.
- Remove the dip from the oven and sprinkle with the bacon, fresh green onions and diced fresh tomatoes.
- Serve warm with tortilla chips.
You can refrigerate the leftovers of this dip in a sealed container and reheat the dip at 350 for 10-15 minutes or until the dip is heated through.[br]Other garnishes include sliced avocado and fresh cilantro.
For more appetizer recipes check out my Appetizer and Dips Pinterest board!
Today’s post is sponsored by Jones Dairy Farm. As always opinions are 100% my own.