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)*

To garnish

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.

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