Crack corn dip is a mouthwatering appetizer (made in the Crock Pot or oven) with corn, ranch, cheddar, bacon, and cream cheese. It's the perfect party dip that everyone loves!
Dump all ingredients (corn, green chilies, ranch, salt, pepper, bacon, cream cheese, sour cream, cheddar cheese) in a Crock Pot.
Set on low for 3-4 hours, stirring occasionally.
Serve with dippers like corn chips, crackers, tortilla chips, or fresh veggies.
Oven Directions:
Combine all ingredients (corn, green chilies, ranch, salt, pepper, bacon, cream cheese, sour cream, cheddar cheese) in an 8x8" glass baking dish.
Cook for 25-30 minutes at 375 degrees, until top starts to brown and sides are bubbling.
Notes
This dip can be served warm or cold. I prefer warm, but a chilled dip is perfect with fresh veggies.
Make sure to drain your canned corn well before adding to the dip.
If you have leftovers, they should be stored in an airtight container in the refrigerator. This dip is typically good for 3-4 days after cooking. To reheat leftovers, just pop them in the microwave for 30 seconds - 1 minute, stirring every 30 seconds.
This dip is great for freezing. Place the finished dip in a freezer-safe aluminum pan, cover with aluminum foil, and freeze for up to 6 months. When ready to serve, thaw in the refrigerator and bake (covered) for 30 minutes at 300 degrees to warm the dip
This might sound strange - but this dip makes an amazing quesadilla filling. My husband and I had these quesadillas for dinner the night before posting this and they are phenomenal! Just spread between two tortillas and grill on each side for 2-3 minutes.
Make it ahead of time! This can be made up to 48 hours before serving. Just reheat in the oven (about 20 minutes at 325 degrees) or in the slow cooker (30-45 minutes on low) when you're ready to serve.