Ingredients
Scale
- 4 1/2 cups of Randall Great Northern Beans, drained and rinsed
- 2 8oz. packages cream cheese, softened
- 2 cups Mexican blend shredded cheese
- 1 cup sour cream
- 1 14.75oz. can creamed corn
- 10 slices of hardwood smoked bacon, cooked
- 12 oz. diced jalapeños
- 1 8oz. can diced chilies
- Cilantro to garnish (if desired)
- Chips or veggies for dipping
Instructions
- In a food processor, pulse beans, jalapeños, and chilies until smooth. Fold in corn, cream cheese, sour cream and 3/4 of the shredded cheese.
- Fry bacon until it’s crispy, coarsely chop and mix into bean and cheese mixture. Spoon dip into oven safe dish and bake for 20 minutes at 350 degrees.
- When bubbling, sprinkle remaining cheese on top and broil two additional minutes, or until slightly browned on top.
- Remove from oven and garnish with chopped cilantro. Serve immediately with chips or veggies and refrigerate any leftovers.