Bubbly Corn & Bacon Dip Recipe

Bubbly Corn & Bacon Dip Recipe
Fall is synonymous with football, and most of us enjoy having guests over to watch our favorite teams on the big screen television. Of course, no one would watch a football game without food, and game-time food is hearty and substantial - non-frou-frou food is definitely in order. By making homemade food and snacks, you can avoid the preservatives and other disgusting additives that are added to most store-bought foods, and you can even add a few healthy ingredients. The following Bubbly Bacon & Corn Dip is served in a hollowed out loaf of crusty bread. Although you can purchase one at your local bakery, it’s a lot more fun to bake your own football shaped loaf. With an automatic bread machine, the dough is quick and easy to make, and you can shape it by hand (takes about 5 minutes and is easy) and bake it on a cookie sheet, or purchase a Football-Shaped Pan online. Either way, your guests will be impressed, and you won’t have to worry about any leftovers.
Fresh corn is still available at farmer’s markets and grocery stores, but if it’s more convenient, you can use frozen. This bubbly dip is addicting, so even if you have only a few guests over, they will devour it before the game ends. The bread is full of much-needed fiber and plenty of vitamins and minerals, especially when you grind your wheat just before baking. And although the dip does have its share of fat, it also contains nutritional value from the yogurt and fresh vegetables.

24 Servings

8 slices thick bacon

2 cups corn kernels, cut from cobs fresh or frozen (rinsed and drained)
1 cup finely chopped onion
2 cloves finely minced garlic
1 cup Anaheim chili peppers, finely chopped or 2 4-ounce cans chopped mild green chilies
2 to 4 fresh jalapeno peppers, cored and finely chopped

1 8 oz. package cream cheese
1 1/2 cups plain Greek non-fat yogurt
2 cups grated cheddar jack cheese

1 loaf crusty bread, oval shaped (like a football), unsliced, and fresh

Crackers or bread slices for dipping
  1. Preheat oven to 350º; line a baking sheet with parchment.
  2. Chop all but two strips of bacon; place them (including the whole strips) in a large skillet, and cook until crisp. Remove the two whole strips - they will be used as garnish - drain the chopped bacon on paper towels and set aside.
  3. Add the corn, onion, garlic, and peppers to the bacon fat in the skillet; sauté over medium heat, stirring occasionally, until the vegetables are tender. Turn the heat to low, add the cream cheese, and stir until it is melted.
  4. Turn off the heat and stir in the yogurt and cheese; stir well.
  5. Cut a thin slice off the top of the loaf of bread; hollow out the inside and fill the loaf with dip. If you have too much dip, place the extra in a small baking dish.
  6. Put the loaf on the parchment-lined pan and bake 15-20 minutes or until the dip is bubbly. Place one of the whole strips of bacon down the center of the dip; cut the remaining piece into four pieces and arrange them over the long strip to resemble laces. Serve immediately.

Amount Per Serving
Calories 122 Calories from Fat 71
Percent Total Calories From: Fat 58% Protein 20% Carb. 21%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 23 mg
Sodium 145 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 1 g
Protein 6 g

Vitamin A 23% Vitamin C 37% Calcium 0% Iron 2%

Whole Wheat Football Loaf

12 Servings

1 3/4 cups water
1 1/2 teaspoons salt
1 tablespoon olive oil
1 cup 10-grain cereal, or similar
2 cups whole wheat flour
1 cup white flour
1 tablespoon yeast

  1. Place the dough ingredients in the order given in the pan of the automatic bread machine.
  2. Turn the machine to the dough cycle. After 10 minutes, check the dough to make sure it is forming a soft ball. If it is too runny, add a little more whole wheat flour; if it is too stiff, add a little more water and start the cycle over.
  3. When the cycle is finished, transfer the dough to a lightly floured surface (preferably a pastry cloth).
  4. Shape the dough into an oval with pinched ends to resemble a football, or spray a football shaped baking pan with non-stick spray and place the dough in it; let the football rise until doubled in bulk.
  5. Preheat the oven to 400º.
  6. Spray the loaf again with water (to create steam) and place in the oven. Pour 1/3 cup water on the bottom of the oven and immediately shut the door.
  7. Bake 30-40 minutes or until the loaf is golden brown and sounds hollow when tapped.

Amount Per Serving
Calories 170 Calories from Fat 19
Percent Total Calories From: Fat 11% Protein 14% Carb. 75%

Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 294 mg
Total Carbohydrate 32 g
Dietary Fiber 5 g
Sugars 0 g
Protein 6 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 5%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.