I have a thing for dips. Chips and dip are my nemesis, my inner fat kid’s favorite snack. Seriously, I would eat them everyday if I could. We were playing a game recently called Truth Be Told and each round you have to answer a question about the reader of the card. Then they are read aloud and everyone tries to guess what the reader said. So, you come up with an answer that is fitting to the reader since you get points if they guess your answer. Does that make sense? Anyway, one of the questions was “what’s one food you wish was healthy?” CHIPS. Chips are always the answer. Chips for life. Sweets I can take or leave most of the time but savory snacks get me every time.
So when I started thinking about something yummy to share with you all for the Super Bowl, my brain naturally went to a dip that I could dunk chips into. Sorry I was a little self-centered but I figured you guys wouldn’t argue. I’ve been really digging bleu cheese lately and was enjoying it in a Cobb salad with some bacon and roasted corn a few days ago and thought it would make an amazing sweet, smoky and tangy combination for a hot dip. With tortilla chips of course. I guess if you want to be healthy you could use celery, but it’s the Super Bowl, why would you want to do that?
This dip is mixed and cooked in a crock pot for easy prep and clean up. I love a set it and forget it kind of appetizer especially for football games since I usually have a lot of snack-y type things to prepare. This could even be mixed up the night before and refrigerated. Just add another half hour or so to the cooking time to ensure it warms through and the cheeses melt.
The super sweet corn and strong, stinky bleu cheese create a nice contrast. And bacon makes everything better. I may have eaten half the batch for lunch yesterday. Maybe. This would be perfect for snacking on while waiting hours for the pizza to be delivered on Super Bowl night. Not that we would know from experience.
- 3 1/3 cups frozen corn, thawed
- 8 oz. 1/3 less fat cream cheese, cubed
- 1/3 cup light sour cream
- 1/2 cup blue cheese crumbles
- 6 slices bacon, cooked and crumbled*
- Salt and pepper to taste
- Dump all ingredients into a crockpot and mix. Cook for 2 hours on low, stirring occasionally. Serve with tortillas chips or raw veggies for dipping.
- *Before cooking, partially freeze bacon then slice very thinly. Cook in a skillet and it’s recipe ready.