Corn Dip

Cheesy Corn Bean and Bacon Dip

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 1x
  • Category: Dip, Appetizer


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
  • 14oz 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
  • Garnish:
  • 4 green onions, chopped
  • Fresh tomatoes, diced


  1. Preheat over to 350 degrees.
  2. 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.
  3. 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.
  4. Sprinkle the monterrey jack cheese over the top of the corn dip.
  5. Bake in the oven for 20 minutes or until the cheese becomes bubbly.
  6. While the dip is baking cook the bacon in a medium skillet until cooked through, about 8-10 minutes.
  7. 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.
  8. Remove the dip from the oven and sprinkle with the bacon, fresh green onions and diced fresh tomatoes.
  9. 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.


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