Ingredients
1 (8-oz.) block cream cheese, softened
1/3 c. Duke’s Mayonnaise
1/3 c. sour cream
2 tbsp. lime juice
1 1/2 tsp. sweet paprika
1 tsp. ground cumin
3 c. frozen corn
1 (4-oz.) can diced green chilies, drained
6 slices thick bacon, cooked and cut into ¼-inch pieces
1 1/2 c. shredded cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
4 scallions, thinly sliced, plus more scallion greens sliced for serving
Kosher salt
Freshly ground black pepper
Tortilla chips, for serving
Preparation
Step 1Preheat oven to 375º. In a large bowl, stir together cream cheese, Duke’s Mayonnaise, sour cream, lime juice, paprika, and cumin until smooth. Stir in the corn, diced green chilies, most of cooked bacon (reserve some for topping), 1 cup each cheddar and Monterey Jack, and scallions. Season with salt and pepper.Step 2Scrape corn mixture into a 10-inch cast iron skillet or baking dish and sprinkle with remaining 1/2 cups cheddar and Monterey Jack and remaining bacon.Step 3Bake until dip is golden and bubbly, about 20 minutes. Garnish with more scallions and serve with tortilla chips.
