Need to feed unexpected guests?
The holidays usually mean that you will get at least one set of unplanned or last minute guests appearing at your front door. Chips and dip is always a great appetiser to serve as it requires minimal effort, but if you make your own dip then guests are sure to be that little bit more impressed.
This tasty, creamy dip can be whipped up very quickly and will also keep in the fridge for a few days if you want to make it in advance. The corn gives it a lovely sweetness and texture, which works really well with the saltiness of the bacon.
I used light sour cream as that is what I had in the fridge. The regular fat variety will work fine but the dip might be slightly thicker.
(By the way, today is the 5th birthday of Recipe Adaptors – thanks to all my readers for your continued support 🙂 )
Ingredients – serves 4-6:
- 150g/5 oz bacon, diced
- 1 garlic clove, crushed
- 400g/14 oz can sweetcorn kernels, drained
- 3/4 cup light sour cream
- crackers or potato chips, to serve
- Cook the bacon and garlic in a non-stick frying pan over a medium heat.
- Reserve about a teaspoonful of the cooked bacon and also the same amount of sweetcorn kernels – these will be used to decorate the finished dip so put them in the fridge until needed.
- Put the remaining cooked bacon and sweetcorn into your food processor and blitz together until there are no solid corn kernels.
- Add the sour cream and blitz again to mix.
- Transfer the dip into a bowl and put in the fridge for at least 30 minutes. (If you want to keep it for another day then put it into an airtight container until needed).
- The dip tastes best when it is only just chilled so, if it has been in the fridge for a while, let it sit at room temperature for at least 30 minutes before serving.
- Put the bowl onto a larger platter surrounded by crackers or potato chips. Scatter the reserved bacon pieces and corn kernels over the top of the dip for decoration.