1/2 cup diced jalapeños, seeds and membranes removed
6 slices turkey bacon, cooked until crispy and crumbled
1/4 cup chopped green onions, including green parts
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit. While the oven is warming up, grease a medium sized baking dish or a cast iron skillet with a small amount of butter or oil to prevent sticking. Ensure your cream cheese is fully softened, as this makes the mixing process much smoother and prevents lumps.
In a large mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or a sturdy spatula to blend them together until the mixture is light and fluffy. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper until the seasonings are evenly distributed throughout the cream base.
Add 1.5 cups of the shredded cheddar cheese, the thawed corn, diced red bell peppers, diced jalapeños, and half of the crumbled turkey bacon to the bowl. Fold these ingredients in gently using a spatula so that the vegetables and proteins are evenly dispersed without being crushed.
Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining half cup of cheddar cheese and the rest of the turkey bacon crumbles over the top. Place the dish in the oven and bake for 20 minutes, or until the cheese on top is melted and bubbly and the edges are slightly golden brown.
Remove the dip from the oven and let it sit for about five minutes to set. Sprinkle the freshly chopped green onions over the top for a final pop of color and fresh flavor. Serve the dip while it is still warm and gooey for the best experience.
