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Cheesy Summer Grilled Corn Dip

Summer fits on WHEAT THINS when you combine fresh grilled corn with creamy cheeses, bacon and onions in this delicious party appetizer.

Prep time

20 min

Total time

40 min

Servings

Makes 4 cups dip or 32 servings, 2 Tbsp. dip and 11 crackers each.

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Ingredients

3 ears corn on the cob, grilled
1 pkg. (8 oz.) shredded reduced-fat cheddar-Jack cheese, divided
3 slices center-cut bacon, cooked, crumbled and divided
2 green onions, sliced, divided
2 pkg. (8 oz. each) Neufchatel cheese, softened
1/2 cup reduced-fat mayonnaise with olive oil
WHEAT THINS Big Snacks

Preparation

Heat oven to 400°F. Cut enough kernels off corn cobs to measure 1-1/2 cups. Refrigerate any remaining corn for another use.
Reserve 2 Tbsp. shredded cheese, and 1 Tbsp. EACH bacon and onions for later use.
Mix remaining shredded cheddar cheese, bacon and onions with corn, Neufchatel cheese and mayonnaise until blended.
Spoon into 2-qt. casserole dish sprayed with cooking spray; top with reserved cheese, bacon and onions.
Bake 20 min. or until heated through.
Serve with crackers.

Recipe Tips

SubstituteSubstitute 1/4 cup chopped cooked ham or turkey bacon for the crumbled cooked center-cut bacon slices.

Special ExtraFor a touch of heat, add 3 Tbsp. chopped fresh jalapeño peppers to the cheese mixture before spooning into prepared casserole dish.

ShortcutPrepare using 1-1/2 cups thawed frozen roasted corn kernels.

397877

Nutrition Information Nutrition per serving
Calories		220
% Daily Value*
Total Fat 11g
	Saturated Fat 3.5g
	Trans Fat 0g
Cholesterol 15mg
Sodium 360mg
Total Carbohydrate 25g
	Dietary Fiber 2g
	Total Sugars 5g
	Includes 5g Added Sugars
Protein 6g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium		8% DV
Iron		6% DV
Potassium		2% DV
Vitamin D		0% DV

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