Cranberry pumpkin bread that is flavorful, tender, and tart. Good for snacks at any time and lunch boxes!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- cooking spray
- 2 (16 ounce) packages frozen corn
- 2 (8 ounce) packages cream cheese, softened
- 2 cups shredded Mexican-blend cheese
- 2 (4 ounce) cans diced jalapeno peppers
- 6 slices bacon, or more to taste
- 2 cups shredded Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
- Bake in the preheated oven for 20 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 435 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
It is very good, but not easy as a dip probably because I used Tex-Mex cheese instead of Mexican chees. I did not use jalapenos and substituted cayenne papper.
I halved the recipe and made pretty much as written. The only difference was my bag of frozen corn was 12oz not 16 oz. I could not find a 16oz bag. My family devoured this dip I will be making it again.