Creamy Corn

Creamy Corn and Black Bean Dip with bacon 

Ingredients:

6 slices bacon, cooked and crumbled

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained (or 1 ½ cups frozen corn, thawed)

1 (8 oz) package cream cheese, softened

½ cup sour cream

1 cup shredded cheddar cheese

½ cup shredded pepper jack cheese

1 (10 oz) can Rotel (diced tomatoes with green chilies), drained

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for extra heat)

2 green onions, chopped (for garnish)

¼ cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.

2. Cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside.

3. In a large mixing bowl, combine cream cheese, sour cream, garlic powder, onion powder, smoked paprika, cumin, salt, black pepper, and cayenne. Mix until smooth.

4. Stir in black beans, corn, Rotel, cheddar cheese, pepper jack cheese, and crumbled bacon (reserve some for topping). Mix well.

5. Transfer mixture to the greased baking dish and spread evenly.

6. Bake for 20-25 minutes, until hot and bubbly.

7. Garnish with green onions, cilantro, and reserved bacon.

8. Serve warm with tortilla chips, crackers, or fresh veggies.