If it has Avocado in it, I’m there. If it has bacon in it, I’m definitely there. But most importantly, if it’s a dip, I will devour it. I love a good dip. In fact chips and dips are my favorite food group. So there’s no surprise that this Avocado Bacon and Corn Dip is one of my favorite “go-to” recipes when bringing something to a party, luncheon or a gathering. It’s so delicious.
The thing that makes this dip so good is that people gravitate towards it’s “freshness” especially in the Winter. But it’s also just as good, during the hot Summer months. I mean, I make it my entire meal. Just ask my husband. I’ll hog a dip like it’s my business. 😉
Here’s what you’ll need to make this delicious avocado bacon and corn dip:
- 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 medium tomato chopped
- 1 Avocado cubed
- 1/4 cup of cilantro
- juice of a lime
- 1 teaspoon sugar, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- Heat a large skillet over medium high heat. Cook bacon until crispy. 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.
- Place your ingredients in a serving dish or small casserole dish
- Top with chopped tomatoes, cubed avocados, cilantro
- Drizzle juice from the lime over all the mixture
- Add your remaining bacon for topping*
- Serve immediately