Introduction: Pigskin-Spiked Cornfetti Dip
Whether you are tailgating or enjoying the football game in your living room, this dip will get rave reviews from family and friends. From the bacon and corn, to the variety of cheeses and peppers, this quick and easy game time appetizer will have you cheering for your favorite gridiron team!
Step 1: Pigskin-Spiked Cornfetti Dip
4 slices hickory smoked bacon, cut in half
1/4 cup minced onion
1 red or orange bell pepper, seeded and finely diced
1 small jalapeno, seeded and minced (for more heat, do not
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk
1 (8 oz.) pkg. cream cheese, cubed
1 1/2 cups sour cream
8 oz. shredded pepper jack cheese
1/4 cup grated aged Parmesan cheese
1 (16 oz.) bag frozen whole kernel corn
2 tablespoons snipped fresh cilantro
1 (16 oz.) bag corn tortilla chips
Cook bacon in a medium skillet over medium heat until crisp.
Remove bacon to paper towels to drain. Add onion, bell pepper, and jalapeno
pepper to bacon grease in skillet. Cook for 3-5 minutes until vegetables
soften, stirring often. Add garlic then sprinkle with salt and pepper. Cook for
1 minute. Drain well then transfer vegetable mixture to a slow cooker. Crumble
bacon and add to slow cooker. Stir in remaining ingredients except for chips.
Cook on low for 2-3 hours until cheeses are melted, stirring occasionally. (Alternately,
remaining ingredients may be stirred into mixture in skillet and cooked over
low heat until cheeses are melted.) Serve from slow cooker or place individual
servings in 4-ounce ramekins. Sprinkle tops with additional cilantro for
garnish if desired. Serve with tortilla chips for dipping. Serves 8.
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