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featured hot corn and bacon cheese dip.

Hot Corn and Bacon Beer Cheese Dip

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 378kcal
Author: Becky Hardin
This beer cheese dip is filled with corn and bacon, and baked to make it hot and bubbly. The perfect game day dip!
Print Recipe

Ingredients

  • 16 ounces low-fat cream cheese (2 bricks)
  • 5 ounces freshly shredded Parmesan cheese
  • 1 cup IPA beer (about ⅔ bottle)
  • 2 cups shredded mozzarella/provolone blend cheese divided (or just shredded mozzarella)
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground paprika
  • ¼ teaspoon garlic powder
  • 11 ounces canned corn drained and rinsed (1 can)
  • cups cooked bacon crumbles plus more for garnish
  • ¼ cup chopped fresh cilantro plus more for garnish

Instructions

  • Preheat oven to 350°F
  • Place the cream cheese, parmesan cheese, beer, 1 cup mozzarella/provolone blend, pepper, paprika, and garlic powder into a high powered blender. Blend until fully combined. It will be a bit thin which is fine.
    16 ounces low-fat cream cheese, 5 ounces freshly shredded Parmesan cheese, 1 cup IPA beer, 2 cups shredded mozzarella/provolone blend cheese, ½ teaspoon ground black pepper, ½ teaspoon ground paprika, ¼ teaspoon garlic powder
    ingredients for hot corn and bacon cheese dip in a blender.
  • Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and remaining 1 cup mozzarella/provolone blend.
    11 ounces canned corn, 1¼ cups cooked bacon crumbles, ¼ cup chopped fresh cilantro
    corn and bacon added to hot corn and bacon cheese dip in a glass bowl.
  • Spoon mixture into an oven safe baking dish and sprinkle with the remaining bacon.
    hot corn and bacon cheese dip in a white round baking dish with bacon sprinkled on top.
  • Cook for 15-20 minutes or until mixture is hot and bubbly.
    overhead view of hot corn and bacon cheese dip in a glass dish on a cutting board.
  • Sprinkle with extra cilantro and serve with chips.

Video

Notes

  • Low-fat cream cheese works just as well as full-fat, but you can use either.
  • I love cilantro, but you can definitely leave it out if you don't like it.
  • Drain the corn before adding it into the dip mixture.
  • Cook until the dip is hot and bubbly. There's nothing in here you can't eat cold, but you want to make sure you get the middle nice and hot too.
  • In my opinion, the more bacon the better. So don't skimp on the bacon crumbles.
Storage: Store hot corn and bacon beer cheese dip in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 378kcal | Carbohydrates: 14g | Protein: 25g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 1284mg | Potassium: 255mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 752IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 0.4mg