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–+ servings
jalapeno popper dip with chips
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Roasted Corn and Garlic Jalapeño Popper Dip

Everything you love about a jalapeño popper, scooped up on a chip. Sweet roasted corn and mellow roasted garlic fold into a creamy, cheesy base with fresh jalapeño and crispy bacon on top. Make it the day before, bake it when people walk in the door, and let it be the thing everyone hovers around. It’s perfect for game day, potlucks, or any night you’d rather spend time with your people than in the kitchen.
Servings: 8

Ingredients

  • 2 cups fresh or frozen and thawed corn kernels
  • 4 strips thick cut bacon
  • 1 whole head garlic
  • 2 tablespoons olive oil divided
  • Kosher salt and freshly cracked pepper for seasoning corn
  • 1 8 oz. block of cream cheese room temperature
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly cracked pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese divided
  • ½ cup diced jalapeño about 2 large, seeded jalapeños
  • 2 green onions trimmed and thinly sliced, for garnish
  • Tortilla chips, crackers, or veggies for serving

Instructions

Roast corn, bacon, and garlic:

  • Preheat the oven to 400º and line a sheet pan with parchment paper. Toss corn with 1 ½ tablespoons olive oil, generous sprinkle of kosher salt and freshly cracked black pepper, and spread in a single layer over ⅔ of the sheet pan. Layer the bacon across the remaining ⅓ of the sheet pan. Cut off ⅓ of the top of the garlic bulb, drizzle with remaining ½ tablespoon olive oil and a sprinkle of kosher salt, wrap in foil, and place on the sheet pan with the corn and bacon. Roast everything for 20 minutes until bacon is browned (or desired crispiness), transfer bacon to a paper towel lined plate to cool (will continue to crisp as it cools). Toss corn and continue to roast corn and garlic for another 10 to 15 minutes until corn is golden brown and garlic is soft when squeezed slightly. Set aside to cool. Reduce oven to 375º
  • To a medium bowl, squeeze garlic bulb from the uncut end pushing upward until the roasted garlic oozes from the bulb into the bowl, add cream cheese, onion powder, salt, paprika, and pepper and mix using a hand mixer or wooden spoon. Fold in cheddar cheese, pepper jack cheese (reserving ¼ cup for topping), jalapeño, and corn until combined.
  • Spread dip into a square or oval baking dish, top with reserved pepper jack cheese, and cooled bacon that has been crumbled. Bake at 375º for 15 to 20 minutes until golden and bubbly. Top with sliced green onions and jalapeños and serve immediately with tortilla chips, crackers, or even veggies.

Notes

Make Ahead: Dip can be assembled a day ahead, up to the point of baking, and stored covered in the fridge. Allow the dip to sit at room temperature while the oven is heating. Bake according to the above directions.