Cooking with the Journal-Corn 'N' Bacon Dip

Here is a handy little recipe for a great dip to use with vegetables, crackers, or chips.  It has a wonderful corn, garlic, bacon flavor and is made with ingredients one usually had in the pantry and refrigerator.  It was originally called a “chip” dip, but we rarely eat that kind of snack around here any more.  I usually serve it with various veggies and/or crackers.

I now use Greek Yogurt for half the sour cream to make the dip a little healthier.  I like more garlic, so usually use at least three cloves.  The original recipe called for an 8 oz. can of whole kernel corn.  I don’t buy that size so I just use a 16 oz. can of either whole kernel or cream-style corn instead.  I think that it has more corn flavor with the cream-style corn.   Cooked, frozen corn can also be used.  This means there is more corn (and it’s a veggie, remember?) in the dip.    If made with whole kernel or frozen corn and half sour cream/half Greek yogurt, the dip will be stiffer, almost a spread consistency.  If made with all Greek yogurt and cream-style corn, the dip will be "gloppier".  (Is that a real word? )  The precooked, crumbled bacon bits seem to hold up better in the dip if it will be stored for a few days.  I always fry up some fresh bacon and crumble it for a garnish on the top.

Corn ‘N” Bacon Chip Dip
Cooking for Company
Farm Journal Books, 1968

1 (8 oz.) pkg. cream cheese, softened
1 c. dairy sour cream, low fat is fine (can use half to all Greek yogurt)
1/4 c. mayonnaise, low fat is fine
2 cloves  or more garlic, minced
1/2-1 t. Tabasco sauce or Sriracha Hot Chili Sauce
8 slices bacon, crisp fried and crumbled or about 1/2 c. precooked, crumbled bacon bits
1 16 oz. can whole kernel corn, drained or 1 1/2 c. frozen corn, cooked or 1 can (16 oz.) can cream-style corn

Gradually blend sour cream and mayonnaise into softened cream cheese.  Mix together very well.  Stir in remaining ingredients.  Chill at least 1 hour to blend the flavors.  Makes 3-4 c.  This will keep for a week or so in the fridge unless I have gone at it with a spoon.

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