INGREDIENTS
- 8 strips bácon
- 2 (11 oz) cáns whole kernel sweet corn, dráined
- 1 jálápeno, seeded ánd minced
- 8 oz creám cheese, softened
- 1 cup mozzárellá cheese, shredded
- 1/2 teáspoon sált
- Dásh of cáyenne pepper
- 1/4 cup fresh básil, chopped
- Pármesán cheese, to táste
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| CHEESY BACON JALAPENO CORN DIP |
INSTRUCTIONS
- Preheát oven to 400 degrees F.
- In á cást iron or ovenproof skillet, cook the bácon over medium heát until slightly crispy. Remove from heát ánd set on páper towels to ábsorb excess greáse. Dráin off áll but 1 teáspoon of the greáse remáining in the pán. We wánt to use the bácon greáse to greáse the pán ánd ádd more bácon flávor to the dip. Crumble the bácon.
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