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Creamy Crack Corn Dip

Creamy crack corn dip combines sweet corn, cheddar, ranch seasoning, and crisp bacon in a hot, bubbling oven-baked dip. A sprinkle of green onions adds a fresh finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices
  • 1 block (8 oz) cream cheese softened
  • 1 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 1 bag (16 oz) frozen corn thawed and patted dry
  • 1.5 cups cheddar cheese shredded
  • 0.25 cup green onions sliced

Equipment

  • 1 9-inch square baking dish
  • 1 10-inch skillet

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9-inch square baking dish.
  3. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  4. Drain the bacon on paper towels.
  5. Crumble the bacon.
  6. In a large bowl, stir the cream cheese and sour cream until smooth.
  7. Mix in the ranch seasoning, corn, cheddar, crumbled bacon, and half of the green onions.
  8. Spread the mixture in the prepared baking dish.
  9. Bake for 25 to 30 minutes, until hot and bubbling around the edges.
  10. Let the dip rest for 5 minutes.
  11. Sprinkle with the remaining green onions.

Notes

For the best texture, pat the thawed corn dry before mixing it in. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy texture may change. For a dairy-free option, use dairy-free cream cheese, sour cream, cheddar, and ranch seasoning.