1 can (15 oz) whole kernel corn, thoroughly drained
1 can (4 oz) diced green chilies
1/2 cup finely diced red bell pepper
2 cups shredded sharp cheddar cheese
1/2 cup cooked and crumbled turkey bacon
1/4 cup chopped scallions
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. While the oven is warming up, lightly grease a 9×9 inch baking dish or a medium sized oven safe skillet with a small amount of butter or oil. This ensures that the cheese does not stick to the sides and makes cleanup much easier later on.
In a large mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or a sturdy spatula to blend them together until the mixture is completely smooth and free of lumps. This creates the velvety foundation that makes the dip so indulgent.
Add the drained corn, diced green chilies, red bell pepper, and half of the shredded cheddar cheese to the bowl. Stir in the garlic powder, smoked paprika, and black pepper. Gently fold these ingredients into the cream cheese base until everything is evenly distributed. This ensures every bite has a bit of crunch and spice.
Spread the mixture evenly into your prepared baking dish. Smooth the top with a spoon and then sprinkle the remaining cup of cheddar cheese over the surface. Finish by eveny distributing the crumbled turkey bacon on top of the cheese layer for a smoky, salty finish.
Place the dish in the oven and bake for 18 to 20 minutes, or until the cheese is bubbly and starting to turn golden around the edges. Remove from the oven and let it sit for about five minutes to set. Garnish with the fresh scallions right before serving to add a final pop of green.
