HOT CORN DIP

The nice thing about this recipe is that it’s fresh and healthy.

A bunch of frech grocery items go into this dip and make it healthy but delicious. It’s also great because you can choose to be healthier or less healthy with the dairy product that binds all the veggies together.

Another perfect thing about this is that its bite size and super tasty on corn chips, even better with multigrain tostitoes (my favorite especially when they are on sale!)

The recipe came from howsweeteats!! She called it hot cheesy carmelized corn dip.

When my sister and I made this together we basically just roasted the corn and didn’t exactly caramelize it…

Did I mention there is some BACON in it? Just a little though. :)

hot corn dip

serves 6-8

4 slices bacon, chopped

1 teaspoon olive oil

3 1/2 cups sweet corn

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 sweet onion, chopped

1/2 red pepper, chopped

1 jalapeno, seeded and chopped

4 green onions, sliced

2 garlic cloves, chopped

1/2 teaspoon smoked paprika

1 (17 ounce) fat free greek yogurt

5 ounces cheddar cheese, grated

5 ounces monterey jack cheese, grated

Preheat oven to 350 degrees. Firstly fry the chopped bacon. When crispy remove and drain. Add corn to the pan and “caramelize”.

Remove corn and place in a huge bowl. Add olive oil to the pan and cook onions and red peppers with salt & pepper. Cook until they become soft. Then add jalapeno, garlic, and green onions Add the mixture to the corn and bacon.

When everything is in the bowl add yogurt and the paprika. Mix in 4 ounces of each cheese (8 ounces in total). Mix thoroughly.

Transfer into a baking dish, top with remaining cheese.

Bake 20-25 minutes until cheese is golden brown.

The greatest part about this whole recipe is that my sister and I actually changed a bunch of the things in the recipe.

We used sour cream instead of yogurt and we didn’t have the right amount of corn. However it was still sooooooo good.

And who doesn’t enjoy a hot cheese dip?