Fall is just around the corner and I for one am very excited. I love the cooler temperatures and the changing leaves. Fall also brings football. Our oldest is a freshman at The University of Kansas and requested a jalapeño dip for the first tailgate. I decided to combine some of my family's favorite flavors. This is just a variation of the classic Corn Dip that has been around forever. As I've told you before, I like to use the pickled jalapeños because they still have a kick but also a little sweetness. Also, the Kansas State Fair is in full swing this week and my family and I will go several times before it ends on Sunday. Just another thing to love about this time of year!
Jalapeño Bacon Corn Dip
1 package (8 ounces) cream cheese, softened
1 cup mayo
1/2 cup sour cream
2 cans (15 ounces) corn, drained
1 can (10 ounces) Rotel, undrained
6-7 slices bacon, cooked and crumbled
1/3 cup pickled jalapeños
2 cups (8 ounces) shredded cheddar cheese
1/4 teaspoon garlic powder
5-6 green onions, sliced
In a medium bowl combine the cream cheese, mayo and sour cream. Stir in the remaining ingredients. Let sit for a few hours if possible to allow the flavors to combine.
Enjoy!
Kim
Linked to the following great parties:
In and Out of the Kitchen at Feeding Big
Buns In My Oven What's Cookin' Wednesday
2 comments:
Oh my gosh - This looks so good!
YUM!!!
Thanks for sharing with us,
Suzanne
You have all of my favorite ingredients in this dip. I bet this is so good! Thanks for linking to the In and Out of the Kitchen Link Party!
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