1 8-oz. block cream cheese
1/3 c. sour cream
1 tsp. garlic powder
2 jalapeños, minced
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
8 slices cooked bacon, chopped, plus more for garnish
3 c. corn
kosher salt
Freshly ground black pepper
pinch of paprika
2 tbsp. finely chopped chives
Tortilla chips, for serving

In a large bowl, combine cream cheese, sour cream, garlic powder, and jalapeños and mix until smooth. Add cheddar, Monterey Jack, bacon and corn and stir until well combined. Season mixture with salt, pepper and paprika. Transfer mixture to skillet and cover tightly with foil. Set over hot campfire (or hot grill) and cook until the cheese has melted and the mixture is bubbly. Garnish with more cooked bacon and chives and serve warm with tortilla chips.


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