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Chili Corn Dip

This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the Northeast!—Judy Ward, Centereach, New York
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    3 cups


  • 2 cans (16 ounces each) whole kernel corn, drained
  • 1 medium onion, finely chopped
  • 1/2 to 1 teaspoon chili powder
  • 1 tablespoon butter
  • 1 cup shredded cheddar cheese
  • 1/2 pound sliced bacon, cooked and crumbled
  • 2 tablespoons sour cream
  • Pepper to taste
  • Tortilla chips


  • Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted.
  • Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips.
Nutrition Facts
1/4 cup: 142 calories, 8g fat (4g saturated fat), 19mg cholesterol, 371mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 5g protein.

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