Bacon and Herb Corn Dip
I don’t know what day of the quarantine were on, but I am definitely feeling more thankful for a slower pace, even though I didn’t see it coming. I told Will yesterday I have mixed emotions, because it has been so nice to slow down, but also scary not knowing anything about the future. Like I mentioned last week, I have been filling my time with fun projects, florals and time in the kitchen. My potted herbs are thriving, so I made a yummy dip last night with things I had on hand. If you have the supplies, I highly recommend diving into this delicious dip on your next sunny day outside. Enjoy!
Ingredients:
16 oz Whole Kernel Corn
Two Tablespoons Olive Oil
1 Clove of Garlic (minced)
1/2 Cup Yellow Onion Chopped
1/2 Cup Celery Chopped
4 Large Sage Leaves (1/4 Cup)
1 Cup Basil Leaves Sliced (1/2 in the recipe and 1/2 cup on top )
1/2 tsp Cracked Pepper
1/2 tsp Salt
4 oz Marscapone
2 oz Sour Cream
4 oz Cream Cheese
1 Teaspoons of Hot Sauce
6 Slices of Crispy Bacon (3 for topping, 3 for dish)
Basil leaves for topping
Potato Chips or Pita Chips (for dipping)
Instructions:
In a large skillet combine Oil, Butter, Garlic, Corn, Onion and Celery.
Sauté on med-high for 5 minutes.
Reduce heat to medium low and add in 1/2 Cup of Sliced Basil and 1/4 Cup of Sliced Sage, Salt and Pepper.
Remove from heat.
In a large mixing bowl combine, Marscapone, Sour Cream, Cream Cheese, Hot Sauce, and 3 slices of Crispy Bacon crumbles.
Mix well, and place into serving dish.
Top with Basil and Bacon Crumbles. Serve with Chips or Pita Chips. Enjoy!
