Creamy Crack Corn Dip
This famously addictive corn dip combines sweet corn with creamy, savory ingredients for a flavor explosion that keeps everyone coming back for more. Perfect for game day or any gathering!
Equipment
- 2-quart baking dish
- Mixing Bowl
Ingredients
Main Ingredients
- 2 (15 oz) cans sweet corn drained
- 1 (8 oz) package cream cheese softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 packet ranch seasoning mix
- 2 cups shredded cheddar cheese divided
- 8 slices bacon cooked crispy and crumbled
- 4 green onions thinly sliced
- 1 jalapeño seeds removed and finely diced (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until completely smooth.
- Stir in the ranch seasoning packet, garlic powder, and smoked paprika.
- Fold in the drained corn, 1½ cups of the shredded cheese, three-quarters of the bacon crumbles, most of the green onions (reserve some for garnish), and jalapeño if using.
- Transfer the mixture to a 2-quart baking dish, spreading it evenly. Top with the remaining cheese and bacon pieces.
- Bake for 25 minutes or until the edges are bubbling and the top is golden.
- Allow to rest for 5 minutes before serving. Garnish with reserved green onions.
Notes
For a lighter version, use light cream cheese and reduced-fat sour cream, or replace half the mayonnaise with pureed cottage cheese.
This dip can be assembled up to 24 hours ahead and refrigerated unbaked. Remove from refrigerator 30 minutes before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 245kcalCarbohydrates: 9gProtein: 8gFat: 21gSodium: 485mgFiber: 1gSugar: 3g
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