Jalapeño-Bacon Corn Dip
Prep: 15 minutes plus chilling
Cook: 15 minutes • Serves: 12
1 jalapeño pepper, seeded and finely chopped
1 cup mayonnaise
3/4 cup frozen corn, thawed
3/4 cup sour cream
1/2 cup finely shredded sharp Cheddar cheese
1/4 cup finely chopped red bell pepper
3 tablespoons thinly sliced green onions
1 tablespoon finely chopped fresh cilantro plus additional sprig for garnish (optional)
1/2 teaspoon garlic powder
1.In large skillet, cook bacon over low heat 15 minutes or until crisp, turning occasionally; transfer to paper towel-lined plate. Cool bacon; finely chop.
2.In large bowl, stir bacon and remaining ingredients; cover and refrigerate at least 2 hours or up to 1 day before serving. Stir dip before serving; serve garnished with cilantro sprig, if desired. Makes about 3 cups dip.
Approximate nutritional values per serving (1/4 cup):
194 Calories, 19g Fat (5g Saturated), 23mg Cholesterol, 193mg Sodium,
4g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 3g Protein
Chef Tip:
Serve dip with your favorite tortilla chips or mini peppers.
Dietitian’s Dish Tip(s):
Mix in black or white beans for extra protein and fiber. For a healthier crunch, serve with raw veggies like bell pepper strips, celery or cucumbers.
