Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 cups corn kernels
  • 1/2 cup yellow onion (diced)
  • 1 jalapeno (seeded and diced)
  • 1 clove garlic (minced)
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 3/4 cup cheddar cheese (shredded)
  • 3/4 cup Monterrey Jack cheese (shredded)
  • 1/2 cup bacon (cooked and crumbled)
  • Salt and pepper (to taste)

Instruction

  • Preheat your oven to 325 degrees F.
  • Melt the butter in a skillet over medium heat. Add corn to the skillet and cook until it starts to turn golden brown, stirring occasionally.
  • Add the onion and jalapeno to the corn and cook until the onion has softened, about 5 minutes. Add garlic and cook for 1 more minute.
  • In a large mixing bowl, Stir together the mayo and Greek yogurt, and 1/2 cup of each cheese.
  • Add corn mixture and crumbled bacon to mayo mixture. Stir to combine. Season with salt and pepper to taste.
  • Pour the dip into a 2-quart baking dish and spread into an even layer. Top with the remaining 1/4 cup of each cheese.
  • Bake for 15-20 minutes or until the cheese is melted and the dip begins to bubble. Remove from the oven and serve warm with crackers.