Ingredients

The following ingredients have 4 Servings
  • 8 Slices Bacon
  • 8 Ounces Cream Cheese (Softened)
  • 1 Cup Shredded Sharp Cheddar
  • 1 Cup Mayonnaise
  • 1 Tablespoon Fresh Lime Juice
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 2 15 Ounce Cans Corn, About 3 Cups
  • 1 Large Bell Pepper (Diced)
  • 1 10 Ounce Can Rotel
  • 1/4 Cup Sliced Green Onions

Instruction

  • Cook the bacon in a large skillet over medium-high heat until crisp, drain onto a paper towel lined plate and set aside.
  • Meanwhile in a large bowl use a hand mixer to blend together the cream cheese, cheddar, mayo, lime juice, chili powder, and garlic powder until smooth.
  • Crumble the bacon and add HALF to the cream cheese mixture along with the corn, bell pepper, rotel and half of the green onions.
  • Use a spatula to fold gently until combined.
  • Set aside the remaining crumbled bacon and green onions.
  • Cover the dip and chill for 1-2 hours before serving. Top with the remaining bacon and onions before serving.
  • Dip is good in the refrigerator, covered for up to 4 days.