Ingredients
1tbspbutter
½cupbell peppers,diced
1½cupscorn kernels,fresh or frozen
1tspgarlic,minced
¾cupbacon,cooked and crumbled
8ozcream cheese,softened
¾cupsour cream
2cupsMonterey jack cheese,shredded, divided
1tspchili powder
Salt and pepper,to taste
additional corn, peppers and bacon,optional, for garnish
cooking spray
Preparation
Preheat the oven to 400 degrees F. Coat a small skillet or baking dish with cooking spray.
Heat the butter in a large pan over medium-high heat. Add the bell peppers and cook for 2 to 3 minutes or until softened.
Add the corn and garlic and cook for another 2 to 3 minutes. Stir in the bacon.
Place the corn mixture in a large bowl along with the cream cheese, sour cream, 1 cup of shredded cheese, chili powder, and salt and pepper. Stir until well combined.
Spread the corn and cheese mixture into the prepared dish. Top with remaining shredded cheese.
Bake for 10 to 15 minutes or until dip is bubbly and cheese is melted. Broil for 1 to 2 minutes to brown the top.
Top with additional corn, peppers, and bacon for garnish if desired, then serve immediately with tortilla chips.
