Hot + Cheesy Corn Dip

For dinner the other night chips and dip just sounded amazing so I found this recipe from http://www.howsweeteats.com, and it was to die for. So here it is. Hope you enjoy!

4 slices thick-cut bacon, chopped

1 teaspoon olive oil

3 1/2 cups sweet corn

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 sweet onion, chopped

1/2 red pepper, chopped

1 jalapeno, seeded and chopped

4 green onions, sliced

2 garlic cloves, minced or pressed

1/2 teaspoon smoked paprika

1 (17 ounce) container of 2% Greek yogurt

5 ounces cheddar cheese, freshly grated

5 ounces monterey jack cheese, freshly grated

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add bacon. Fry until crispy and all fat is rendered, the remove bacon and let drain on a paper towel. Add corn to the skillet, cooking and stirring until golden and a bit caramely – about 6-8 minutes. Remove corn and add it to a large bowl. Add olive oil to the skillet, then add onions and red peppers with salt and pepper. Cook until softened, about 5 minutes. Add in jalapeno, green onions and garlic, cooking for just 2-3 minutes. Transfer mixture to the bowl, adding in the yogurt, paprika, bacon and 4 ounces of each cheese. Stir until combined, then top with remaining cheese.

Bake for 20-25 minutes, or until cheese is golden on top. Serve immediately with tortilla chips or crackers.