Cowgirl Corn Dip
- 15 minutes Prep | 25 minutes Cooking
- 10 Servings
1. Preheat oven to 375°F. 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.
2. Scrape corn mixture into a 10-inch cast iron skillet or baking dish and sprinkle with remaining ½ cups cheddar and Monterey Jack and remaining bacon.
3. Bake until dip is golden and bubbly, about 20 minutes. Garnish with more scallions and serve with tortilla chips.