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Appetizers -
Corn and Bacon Dip
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| INGREDIENTS |
- 1 (8-ounce) package cream cheese, softened
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1 cup (8 ounces) sour cream
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1/4 cup mayonnaise
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2 garlic cloves, minced
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1/4 teaspoon hot sauce
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1 (151/4 -ounce) can whole kernel corn, drained, or
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2 cups fresh corn kernels
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| INSTRUCTIONS |
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. |
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