Corn And Bacon Cheddar Dip Recipes

Steps:

• In a bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours. Serve with vegetables and/or crackers.

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Steps:

• Heat oven to 425ºF.
• Reserve 1/3 cup shredded cheese and 1 Tbsp. onions for later use.
• Mix cream cheese, sour cream and barbecue sauce in medium bowl until blended. Add corn, jalapeño peppers and black pepper; mix well.
• Spoon into shallow baking dish sprayed with cooking spray.
• Bake 10 to 12 min. or until heated through.
• Top with reserved cheese and onions; bake 5 min. or until cheese is melted.