How do I know when the dip is done baking?

The dip is ready when it's heated through, and the edges are bubbly. A toothpick inserted into the center should come out mostly clean, though it will be gooey from the cheese.

Can I make this easy appetizer vegetarian?

Absolutely! Simply omit the bacon. You can add a little extra texture by sautéing some mushrooms or using plant-based bacon bits for a delicious vegetarian option.

Can I freeze Cheesy Bacon Jalapeño Corn Dip?

It's best enjoyed fresh. While you can freeze the baked dip, the texture of the cream cheese and sour cream may change upon thawing, becoming a bit watery. For best results, refrigerate leftovers.

What should I serve with this crowd-pleasing skillet corn dip?

This versatile dip is fantastic with tortilla chips, sturdy crackers, crusty bread, or even vegetable sticks like celery and carrots. It’s also great spooned over baked potatoes for a hearty meal.

Cheesy Bacon Jalapeño Corn Dip Skillet in 6 Perfect Steps

Description

Whip up this incredibly easy Cheesy Bacon Jalapeño Corn Dip in your skillet for a crowd-pleasing appetizer or a satisfying meal prep win. It’s creamy, spicy, and loaded with flavor!

Ingredients

Scale

1 tablespoon olive oil
1 pound bacon, diced
1 cup chopped yellow onion (about 1 medium)
1 red bell pepper, diced
2 jalapeños, seeded and minced
2 cloves garlic, minced
2 (15 ounce) cans corn, drained
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro, plus more for garnish
Salt and freshly ground black pepper to taste

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Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.
Add chopped onion and diced bell pepper to the skillet and cook until softened, about 5-7 minutes. Add minced jalapeños and garlic and cook for another minute until fragrant.
Stir in the drained corn and cook for 2-3 minutes.
In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
Stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
Add the corn mixture and about three-quarters of the cooked bacon to the cheese mixture. Stir to combine.
Season with salt and pepper to taste.
Spread the mixture evenly in the skillet.
Bake for 15-20 minutes, or until bubbly and heated through.
Garnish with the remaining crispy bacon and fresh cilantro. Serve hot.

Notes

For a spicier dip, leave some of the seeds in the jalapeños.
You can substitute frozen corn for fresh or canned.
If you don’t have an oven-safe skillet, you can transfer the dip to a baking dish before baking.
This dip is great served with tortilla chips, crackers, or crusty bread.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer, Main Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8th of recipe
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 20g
Fiber: 2g
Protein: 15g
Cholesterol: 70mg