This creamy corn and bacon cheese dip is super simple to make and is so delicious! We always make this for our Super Bowl bash and it disappears fast. The sweetness of the creamed corn, the saltiness of the bacon, and the spiciness of the chiles and pepper jack cheese is an addictive flavor combination that pairs perfectly with chips, crackers, bread–you name it!
Hot Dips with Cheese
When you are making a recipe where cheese is one of the stars, it is really important to shred your own cheese. This is definitely the case here – just look at all those gooey gorgeous cheese pulls.
Cream cheese: Make sure it’s at room temperature for a smoother texture. For best results, I recommend using a brand named full fat cream cheese. Bacon: This should be cooked before being added to the dip. See my tips and tricks below. Green chiles: For a spicy corn dip, use diced fresh jalapeños. Another great option is using pickled jalapeños. Creamed corn: I use canned creamed corn to make this a quick recipe, but you could also use homemade creamed corn. Pepper jack cheese: If this type of cheese is too spicy for your little ones, you can use some shredded Monterrey Jack, cheddar, or a combination. Read my tips on shredding cheese below.
Blend the corn and cream cheese. Use a hand mixer to blend the cream cheese and corn until mixed. This works best if your cream cheese is at room temperature. Add the other ingredients. Add the bacon, chiles, and one cup of cheese and mix. Bake the dip. Cover the dish and bake for 30 minutes. Remove the cover and add the remaining cheese. Bake for 15 more minutes. See below for my instructions on how to make this great dip in a crockpot.
Pre-shredded cheese sounds like a good idea in theory, but those five or so minutes that you will save shredding your own cheese aren’t worth it. Pre-shredded cheese is coated in preservatives that keep it from clumping in the bag at the grocery store. But they also prevent the cheese from melting beautifully in the recipe. Your best bet is to buy a block of cheese and shred it yourself.
Storing and Reheating Leftovers
Store any leftover cream cheese corn dip in an airtight container in the refrigerator for up to three days. Reheat leftovers in the microwave or the oven. Remember that leftovers should only be reheated once, so only reheat the portion to plan to eat. Always use your best discretion with leftovers.
Chips: tortilla chips, corn chips, pretzel flats, bagel chips, and pita chips would all be great with this dip. Bread chunks: I love using my Beer Bread cut into chunks as a dipper. Veggies: Carrots, cauliflower, broccoli, pea pods, celery sticks, and cucumbers would be great to serve with this dip.
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