Yesterday was my last day of school, maybe ever. The night before our big Capstone presentation my teammates and I got together and had an impromptu dip party, ostensibly to rehearse our presentation, but I don’t think we made it through half of our slides. To give credit where credit is due, my dip did not steal the show. Just like our final presentation, this team all pulls their own weight (although in the dip category, I think some assistance may have been solicited from a spouse or two). We had some amazing guacamole, a to-die-for spinach-artichoke dip, chicken salad, and then this hot corn and bacon dip, laced with a spicy Cajun blend and hot sauce.
This is an easy spread to put together the morning of or night before and then reheat right before serving. Since there is bacon in it, I think we can consider it a breakfast food – or, at least, I didn’t feel too terribly about sampling some when I made it early on Friday. You can glam up the presentation a bit by serving it in a bread bowl and leftovers can be tossed with penne for a creamy Cajun pasta. I like serving it with pita chips or bagel chips, or with these scoop-shaped tortilla chips:
Hot Cajun Corn & Bacon Dip
You will need
- 3 thick bacon slices
- 1 tsp. minced fresh garlic
- 2 cans low-sodium yellow corn
- 3 tbsp. butter
- 1 tbsp. Cajun blend spice mix
- 1 can mild Rotel (Mexican style, with peppers)
- 1 tsp. hot sauce (I used Louisiana)
- 1 tsp. onion powder
- 1/2 tsp. each black pepper and paprika
- 8 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- Optional: 1/3 cup each chopped green onions and parsley
- Cook bacon in a large skillet until cooked, but not crunchy. Remove from skillet and pour out half of the bacon grease.
- Heat skillet to medium heat and add garlic, corn, butter, and Cajun spice blend. Cook for a couple of minutes to start toasting the corn.
- Add in Rotel, hot sauce, and remaining spices. Let cook for five minutes or so, reducing the heat slightly if needed.
- Turn off heat and stir in cream cheese and mayo until evenly combined.
- Add in green onions and parsley, if desired.
- Serve hot. If serving later, reheat in the oven at 350 for ten minutes first.