Hot Corn and Bacon Beer Cheese Dip

6-8 Servings
10 minutes
20 minutes
  • 2 (16 ounces) bars of low fat cream cheese
  • 1 cup IPA beer
  • 5 ounces shredded Parmesan cheese
  • 2 cups shredded mozzarella/provolone blend cheese, divided (or just shredded mozzarella)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 (11 ounces) can of corn, drained and rinsed
  • 1 1/4 cups cooked bacon crumbles, plus more for garnish
  • 1 bag Food Should Taste Good™ Tortilla Chips, for serving
  1. Preheat oven to 350 degrees F.
  2. Place the cream cheese, parmesan cheese, beer, 1 cup mozzarella/ provolone blend, pepper, paprika, and garlic powder into a high powered blender. Blend until fully combined. The consistency of the mixture will be a bit thin.
  3. Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and remaining 1 cup mozzarella/ provolone blend.
  4. Spoon mixture into an oven safe baking dish and sprinkle in the remaining bacon.
  5. Cook for 15-20 minutes or until mixture is hot and bubbly.
  6. Sprinkle with extra cilantro and serve with Food Should Taste Good™ Tortilla Chips.
  7. Recipe provided by The Cookie Rookie