Corn and Bacon Dip

Submitted By: Marie Delffs


  • 1 (8-ounce) package cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/4 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/4 teaspoon hot sauce
  • 1 (151/4 -ounce) can whole kernel corn, drained, or
  • 2 cups fresh corn kernels


8 bacon strips, cooked and crumbled
If using fresh corn, place whole ears in rapidly boiling water. Bring back to a boil and remove ears to cool. Cut kernels from the cobs.
In a mixing bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours or overnight. Serve with assorted raw vegetables or crackers.
Yield: 3 cups.