Roasted Pepper Corn Dip
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
Try this dip recipe for your next cookout. You won't be sorry!
Spice blend used: Number Juan Taco Seasoning
• 2 cans sweet corn - drained
• 3 baby bell peppers - yellow, orange, and red - diced
• 1/2lb bacon
• 1 - 8oz package cream cheese
• 1 cup cheddar jack cheese blend
• 1/4 cup jalapenos - diced
• 1/4 cup sweet onion - diced
• 2 Tbsp rice wine vinegar
• 2 Tbsp mayonnaise
• 2 tsp Number Juan Taco Seasoning
• chives - for garnish
Bake or fry bacon. Drain on paper towel. Chop bacon into tiny pieces and set aside.
Preheat oven to 450 degrees F.
Drain corn and pour into a medium size mixing bowl. Dice up bell peppers, onion, and jalapenos and add to bowl. Add Number Juan Taco Seasoning. Mix together and pour onto a large baking sheet. Bake for 15-20 minutes or until corn starts to slightly brown.
While vegetables are baking, use same mixing bowl and combine cream cheese, cheddar jack, vinegar, and mayonnaise. Once finished, add roasted vegetables to cream cheese mixture and stir until combined. Stir in cooked bacon. Garnish with fresh chives and serve with tortilla chips.
This recipe can be enjoyed hot or cold. If heating up: pour ingredients into oven-safe baking dish, top with extra cheese (optional) and bake at 425 degrees F for 8-10 minutes.
This recipe makes 10-12 servings.