Tuesday, August 30, 2011
Cooking with the Journal-Corn 'N' Bacon Dip
Here is a handy little recipe for a great dip to use with vegetables, crackers, or chips. It has a wonderful corn, garlic, bacon flavor and is made with ingredients one usually had in the pantry and refrigerator. It was originally called a “chip” dip, but we rarely eat that kind of snack around here any more. I usually serve it with various veggies and/or crackers.
I now use Greek Yogurt for half the sour cream to make the dip a little healthier. I like more garlic, so usually use at least three cloves. The original recipe called for an 8 oz. can of whole kernel corn. I don’t buy that size so I just use a 16 oz. can of either whole kernel or cream-style corn instead. I think that it has more corn flavor with the cream-style corn. Cooked, frozen corn can also be used. This means there is more corn (and it’s a veggie, remember?) in the dip. If made with whole kernel or frozen corn and half sour cream/half Greek yogurt, the dip will be stiffer, almost a spread consistency. If made with all Greek yogurt and cream-style corn, the dip will be "gloppier". (Is that a real word? ) The precooked, crumbled bacon bits seem to hold up better in the dip if it will be stored for a few days. I always fry up some fresh bacon and crumble it for a garnish on the top.
Corn ‘N” Bacon Chip Dip
Cooking for Company
Farm Journal Books, 1968
1 (8 oz.) pkg. cream cheese, softened
1 c. dairy sour cream, low fat is fine (can use half to all Greek yogurt)
1/4 c. mayonnaise, low fat is fine
2 cloves or more garlic, minced
1/2-1 t. Tabasco sauce or Sriracha Hot Chili Sauce
8 slices bacon, crisp fried and crumbled or about 1/2 c. precooked, crumbled bacon bits
1 16 oz. can whole kernel corn, drained or 1 1/2 c. frozen corn, cooked or 1 can (16 oz.) can cream-style corn
Gradually blend sour cream and mayonnaise into softened cream cheese. Mix together very well. Stir in remaining ingredients. Chill at least 1 hour to blend the flavors. Makes 3-4 c. This will keep for a week or so in the fridge unless I have gone at it with a spoon.
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