South of the Border Bacon Dip
Try this South of the Border Bacon Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- pinch cayenne pepper
- 1 teaspoon fresh squeezed lime juice
- 1/2 brick (4 ounces) cream cheese softened
- 1/2 up (4 ounces) sour cream
- 1/2 up (4 ounces) mayonnaise
- 11 ounce can sweet corn niblets drained
- 1 tablespoon diced green chilies (from a 4.5 ounce can)
- 2 strips oven-baked bacon finely minced (plus more for dipping, if desired)
- 1 plus 1/2 tablespoons green onion finely chopped and separated
- 1 cup four cheese mexican blend (i used sargento brand)
- 1/2 easpoon bacon salt (i used the smoked peppered bacon sea s linked above)
- dash sriracha (optional)
- tortilla chips of choice
- Carbohydrate 1.44384833211321 g
- Cholesterol 0 mg
- Fat 0.314389166656523 g
- Fiber 0.509766680642121 g
- Protein 0.237354999939139 g
- Saturated Fat 0.0590833333321741 g
- Serving Size 1 1 recipe (7g)
- Sodium 0.640833333043519 mg
- Sugar 0.934081651471094 g
- Trans Fat 0.0535829166621745 g
- Calories 7 calories
Preheat oven to 400 degrees FLine a baking dish with foil, lay bacon flat in dish, and bake for about 20 minutes or until crisp (time will vary depending on bacon thickness)Finely dice baked bacon, set asideIn a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise, stirring until smoothDrain corn and let dry on a paper towel to remove excess waterAdd corn, green chilies, baked bacon, 1 Tablespoon green onion, cheese, lime juice, bacon salt, and cayenne pepper, mix wellPour into an 8 x 8 baking dish or cast iron skillet and bake for 15-17 minutesSprinkle remaining 1/2 Tablespoon green onion on top for garnishServe hot with tortilla chips or crispy bacon
