Chef Donna: Corn and Bacon Dip
A delicious dip to get you ready for the Big Game!
Thinking ahead to that BIG game? Well, add this impossibly easy dip to your starting line-up. All the terrific flavor comes from just a few ingredients!!
Recipe: Corn and Bacon Dip
Makes about 1 cup
1 cup corn kernels (frozen corn is fine, just cook it, drain it and let it cool before using)
1 clove garlic, through a garlic press
1 8 ounce package cream cheese at room temperature
1 to 2 teaspoons TSTE® Bacon Salt (more or less, to taste)*
Cooked, chopped bacon
Fresh chives, chopped
*If you don’t have the TSTE® Bacon Salt and can’t order it in time substitute a little Worcestershire sauce (about ½ teaspoon), a little maple syrup (about ½ teaspoon) and a splash of hot sauce. Stir in chopped bacon then refrigerate.
Place the corn and garlic in the bowl of a food processor and process until a thick puree. Scrape down the bowl as needed. About 3 minutes. Add in the cream cheese and process until well combined and almost smooth. Add in TSTE® Bacon Salt. Pulse to combine.
Place in a container and refrigerate for a few hours for flavors to come together. Taste. Adjust seasoning adding more TSTE® Bacon Salt as needed. Garnish with chopped bacon and fresh chives. Serve slightly chilled.