CHEESY BACON JALAPENO DIP
Cheesy Bacon Jalapeno Dip is warm, spicy and loaded with your favorite jalapeno popper flavors. Easy to make and always a favorite cheesy appetizer, this Cheesy Bacon Jalapeno Dip is the perfect jalapeno dip to feed a crowd.
Provided by Heather - A Wicked Whisk
Categories Appetizer
Time 30m
Number Of Ingredients 12
Steps:
- To make this Cheesy Bacon Jalapeno Dip, preheat your oven to 350 degrees and spray a baking pan with non-stick spray.
- Reserve 3/4 cup of shredded cheese and a small bit of bacon and diced jalapeno and set aside. Add all of your remaining ingredients to a large bowl and using a hand mixer, mix to combine. Spoon your dip into your baking pan, sprinkle with the reserved shredded cheese and toppings and cook for 25 minutes.
- Remove from oven and serve hot with corn chips, tortilla chips or pita chips.
Nutrition Facts : ServingSize 48 g, Calories 67.7 kcal, Carbohydrate 0.6 g, Protein 2.1 g, Fat 6.6 g, SaturatedFat 2.7 g, Cholesterol 13.9 mg, Sodium 84.9 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 3.3 g
CHEESY BACON JALAPEñO CORN DIP
Steps:
- 1. Cook bacon in cast iron skillet until slightly crisp. Drain grease reserving 1 tsp. to grease skillet .
- 2. Crumble bacon. Combine corn, jalapeño, cream cheese, mozzarella, salt , cayenne, half bacon, and half basil into the bacon greased skillet.
- 3. Bake for 20 min on 400° Sprinkle with remaining bacon, and basil. Sprinkle with parmesan cheese. Serve with crackers or chips
CHEESY BACON JALAPENO CORN DIP
Make and share this Cheesy Bacon Jalapeno Corn Dip recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a cast iron skillet or ovenproof skillet, cook bacon over medium heat until crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoons of bacon grease remaining in skillet to grease the pan and add more bacon flavor to the dip. Crumble bacon.
- Combine corn, jalapeno, cream cheese, mozzarella cheese, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
- Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.
Nutrition Facts : Calories 487.4, Fat 34.8, SaturatedFat 17.3, Cholesterol 95.5, Sodium 805.5, Carbohydrate 33, Fiber 4.4, Sugar 7.3, Protein 16.6
BACON-JALAPENO DIP
This winning dip gets a double dose of bacony goodness in the form of crispy thick-cut nuggets and a splash of flavorful drippings that are mixed into the creamy base. Fresh jalapenos offer up just the right amount of bright heat.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Cook the bacon in a nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Reserve 1 tablespoon of the drippings.
- Mix together the cream cheese, Cheddar, sour cream, milk, vinegar, jalapenos, bacon and reserved drippings in a medium bowl. Spread the mixture in a baking dish and bake until golden and bubbly, about 30 minutes. Sprinkle with the scallions before serving.
SLOW-COOKER CORN-JALAPEñO-BACON DIP
Add this slow-cooker dip to your party-recipe repertoire!
Provided by By Haley Nelson
Categories Appetizer
Time 2h15m
Yield 10
Number Of Ingredients 9
Steps:
- Spray slow cooker with cooking spray. Place cheeses, garlic, frozen corn, jalapeño chiles, and liquid from chiles in slow cooker. Cover and cook on Low heat setting 2 hours, stirring a couple of times during cooking.
- Stir in half of the chopped bacon. Transfer to serving bowl, and top with remaining bacon and scallions. Alternatively, you can serve this dip right out of the slow cooker.
- Serve with tortilla chips and lime wedges on the side.
Nutrition Facts : Calories 220, Carbohydrate 10 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
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- Place a medium skillet set over medium heat and cook the diced bacon until crisp. Remove the bacon from the pan with a slotted spoon and set aside.
- Meanwhile, remove the corn kernels from the cob by placing a cob on its end on a clean kitchen towel. Using a sharp knife, run down the side of the cob to remove the kernels. Continue with the other two cobs of corn then add the kernels along with the jalapeno, to taste, to the bacon fat and cook until lightly golden brown, about two minutes.
- Stir in the green onions and oregano, season with salt and pepper, and add in the cream cheese and milk. Turn the heat down to medium-low and, stirring constantly, allow everything to melt together. When creamy, stir in 3/4 cup of the grated pepper jack cheese and the cooked bacon and adjust the seasoning to taste.
- Transfer the mixture into an oven-safe dish and scatter the remaining 1/4 cup of pepper jack cheese over top of the dip and place under the broiler for three or four minutes or until golden brown.
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