Bacon Ranch Corn Dip
The best bacon and ranch corn dip recipe! This dip only takes 15 minutes to prep and is perfect for feeding a hungry crowd!
Servings: 6 -8 servings
Ingredients
- 1 Tablespoon Olive Oil
- 1 Cup Bell Peppers chopped (I use red and orange)
- 3 Cups Frozen Corn (or grilled and cut off the cob)
- 1/2 Cup Ranch Dressing we prefer to make our own from the packet or from scratch
- 1/2 Cup Sour Cream or double the ranch for extra ranch flavor and omit the sour cream
- 1/2 Cup Shredded Pepperjack Cheese
- 1/2 Cup Shredded Mild Cheddar Cheese
- 1 Can Diced Green Chiles 4oz, drained
- Salt and pepper to taste
- Green Onions for garnish
- 4 Slices Bacon cooked and chopped
Instructions
- Heat a large sauté pan to medium heat and add a small drizzle of olive oil. Add the peppers and sauté until tender. Remove from heat to cool.1 Tablespoon Olive Oil, 1 Cup Bell Peppers
- In a large bowl, mix together the corn, ranch, sour cream, cheeses, sautéed peppers, and chiles.3 Cups Frozen Corn, 1/2 Cup Ranch Dressing, 1/2 Cup Sour Cream, 1/2 Cup Shredded Pepperjack Cheese, 1/2 Cup Shredded Mild Cheddar Cheese, 1 Can Diced Green Chiles
- Add salt and pepper to taste (it will take a few pinches of salt with all of that corn and the dressing).Salt and pepper
- Top with green onions and bacon.Green Onions, 4 Slices Bacon
Video
Notes
Dip should not sit out for more than 2 hours.
Nutrition
Serving: 1cup | Calories: 357kcal | Carbohydrates: 23g | Protein: 10g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 446mg | Potassium: 380mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1080IU | Vitamin C: 39mg | Calcium: 171mg | Iron: 1mg