Spicy Cream Cheese Dip with a Mexican Twist

Name: Spicy Cream Cheese Dip with a Mexican Twist
Total time: 40 mins
Ingredients: cooking spray; 2 (16 ounce) packages frozen corn; 2 (8 ounce) packages cream cheese, softened; 2 cups shredded Mexican-blend cheese; 2 (4 ounce) cans diced jalapeno peppers; 6 slices bacon, or more to taste; 2 cups shredded Parmesan cheese

Looking for a cheap and easy appetizer? This no-mayo, no-sour cream Mexican cream cheese dip is always a hit! Serve it with tortilla chips or your favorite crackers.

Total time40 mins
Prep time10 mins
Cook time30 mins
Yield24 servings, 24

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Servings

Ingredients

cooking spray
2 (16 ounce) packages frozen corn
2 (8 ounce) packages cream cheese, softened
2 cups shredded Mexican-blend cheese
2 (4 ounce) cans diced jalapeno peppers
6 slices bacon, or more to taste
2 cups shredded Parmesan cheese

Instructions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with cooking spray.
In a mixing bowl, combine corn, cream cheese, Mexican cheese blend, and diced jalapeno peppers; mix well. Spread evenly into the prepared baking dish.
Bake in the preheated oven for 20 minutes, or until bubbly and lightly golden brown.
While the dip bakes, cook bacon in a large skillet over medium-high heat until crispy. Drain excess grease on paper towels, then chop into small pieces.
Remove the hot dip from the oven. Sprinkle evenly with cooked bacon pieces and shredded Parmesan cheese. Return to the oven and bake for another 10 minutes, or until the cheese is melted and gooey.

Nutrition

Calories: 174 kcal
Fat Content: 12 g
Fiber Content: 1 g
Sugar Content: 2 g
Sodium Content: 435 mg
Protein Content: 8 g
Cholesterol Content: 36 mg
Carbohydrate Content: 9 g
Saturated Fat Content: 8 g
Unsaturated Fat Content: 0 g