Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Corn and Cheese Dip


Ingredients

Scale
  • 4 slices thick-cut bacon, chopped (or 1 tablespoon of olive oil for vegetarian)
  • 1 teaspoon olive oil
  • 3 1/2 cups roasted corn (I used frozen roasted corn from Trader Joes)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 sweet onion, choppd
  • 1/2 red pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 4 green onions, sliced
  • 2 garlic cloves, minced or pressed
  • 1/2 teaspoon smoked paprika
  • 1 (17 ounce) container of 2% Greek yogurt
  • 5 ounces cheddar cheese, freshly grated
  • 5 ounces monterey jack cheese, freshly grated

Instructions

  1. Preheat oven to 350 degrees F.
  2. If using bacon, heat a large skillet over medium heat and add bacon. Fry until crispy and all fat is rendered, then remove bacon and let drain on a paper towel. If not using bacon, start here and add 1 Tablespoon of olive oil to a pan over medium heat. Add roasted corn to the skillet, cooking and stirring until warmed through, about 5 minutes. Remove corn and add it to a large bowl. Add olive oil to the skillet, then add onions and red peppers with salt and pepper. Cook until softened, about 5 minutes. Add in jalapeno, green onions and garlic, cooking for just 2-3 minutes. Transfer mixture to the bowl, adding in the yogurt, paprika, bacon and 4 ounces of each cheese. Stir until combined then transfer to serving dish. Top with remaining cheese.
  3. Bake for 20-25 minutes, or until cheese is golden on top. Serve immediately with tortilla chips or crackers.