BACON CORN DIP #CREAMCHEESE #HEALTHYVEGAN

On the off chance that it came down to it, I could live off of this plunge for an incredible remainder. It's incredibly smooth, has a lot of veggies, and the best part is that it has bacon. Fresh, crunchy bacon bits sprinkled directly on top. What more would you be able to request?

No, however, this plunge has all that you could require, spending fixings that you most likely as of now have available. The best part is that you can make this early and warm as required. Simply make certain to set aside some additional bacon since, well, a few people such as myself may have a propensity for eating those first.Now pass me a spoon, if you don't mind The chips will simply act as a burden!

INGREDIENTS:

• 4 slices bacon, diced
• 3 cups corn kernels, frozen, canned or roasted
• 1/2 cup diced onion
• 1/4 cup diced red bell pepper
• 1 jalapeño, seeded and diced, optional
• 4 ounces cream cheese, cubed
• 2 tablespoons milk, or more, to taste
• 2 green onions, thinly sliced
• 1 teaspoon sugar, or more, to taste
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
• Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Stir in green onions and sugar; season with salt and pepper, to taste.
• Serve immediately, sprinkled with bacon.

NOTES:

• To reheat, bake for 15-20 minutes at 325 degrees F, or until completely heated through.

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