Cheese and corn dip with bacon and sausage
Creamy and salty with a subtle tang from the sour cream, this chunky dip smells and tastes of smoked meat, and sweet onion and bell peppers.
Ingredients
- 100 grams belly bacon julienned
- 125 grams chopped sausage preferably a salty and spicy variety such as Andouille
- ½ cup chopped onion
- ¾ cup chopped bell pepper
- 1 ½ cups sweet corn kernels fresh is ideal
- 250 grams cream cheese
- 250 grams mature cheddar shredded
- ½ cup sour cream use as much as one cup for a thinner dip
- salt
- pepper
Instructions
- Preheat the oven to 375F with the top and bottom heat on.
- Cook the bacon in a frying pan just until a little fat has been rendered.
- Add the sausage and cook, stirring occasionally, until the meats are sitting in a shallow pool of combined bacon and sausage fats.
- Add the onion and bell pepper. Cook, stirring, for about a minute.
- Stir in the corn kernels and cook for another minute.
- Off the heat, pinch the cream cheese into pieces and drop into the pan.
- Add the shredded cheddar.
- Stir to combine (the cheeses will soften a little from the residual heat).
- Stir in the sour cream.
- Taste, and add salt and pepper, if needed (see notes).
- Scrape the thick mixture into an oven-proof serving bowl or smaller bowls and bake for 15 to 20 minutes or just until bubbly.
- Sprinkle with your choice of greens and serve with crackers or tortilla chips.
Notes
Whether you need to add salt and pepper, and how much, depends a lot on how salty your bacon and sausage are. So, add salt and pepper at the end after the bacon and sausage have imparted their delicious saltiness, and only if still necessary.