Cheesy Bacon Jalapeno Corn Dip

• Gluten free

• Meat

  • 8 strips Bacon

• Produce

  • 1/4 cup Basil, fresh
  • 1 Jalapeno
  • 2 (11 oz cans Sweet corn, whole kernel

• Baking & Spices

  • 1 Dash Cayenne pepper
  • 1/2 tsp Salt

• Dairy

  • 8 oz Cream cheese
  • 1 cup Mozzarella cheese
  • 1 Parmesan cheese

Found on hostthetoast.com

Ingredients

• 8 strips bacon
• 2 (11 oz) cans whole kernel sweet corn, drained
• 1 jalapeno, seeded and minced
• 8 oz cream cheese, softened
• 1 cup mozzarella cheese, shredded
• ½ teaspoon salt
• Dash of cayenne pepper
• ¼ cup fresh basil, chopped
• Parmesan cheese, to taste

Directions

• Preheat oven to 400 degrees F.
• In a cast iron or ovenproof skillet, cook the bacon over medium heat until slightly crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoon of the grease remaining in the pan. We want to use the bacon grease to grease the pan and add more bacon flavor to the dip. Crumble the bacon.
• Combine the corn, jalapeno, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
• Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.