Creamy Bacon and Caramelized Corn Dip

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   Optional: Pour the yogurt into a sieve that youve lined with a paper towel and set over a bowl in the refrigerator overnight.

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   This will drain any excess liquid from the yogurt.

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   Preheat the oven to 350 F.

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   Heat a medium sized skillet over medium heat and fry the chopped bacon until crispy.

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   Remove the bacon from the skillet with a slotted spoon and let it drain on a paper towel.

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   When its cooled, crumble or chop it.

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   Set aside.

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   Leave a small amount of grease in the skillet (a couple of tablespoons; discard the rest) and add the corn.

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   Heat the corn, stirring often until the corn is golden, about 5 minutes.

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    Remove corn from the skillet and add it into a large bowl.

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    Turn the skillet down to medium-low and add the onion (not the green onion) and salt and pepper.

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    Cook until the onion is translucent, about 5 minutes.

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    Add in the green onions and garlic and cook for an additional 2-3 minutes.

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    Transfer the mixture to the bowl with the corn.

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    Add in the paprika, yogurt, bacon, and 1 cup of the shredded cheese mixture and stir until well combined.

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    Pour the contents of the bowl into a 2-quart Corningware dish.

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    Top with the remaining cheese and bake uncovered for 20-25 minutes.

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    Remove dish from the oven once cheese is golden and bubbly.

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    Let it cool for about 5 minutes and serve with tortilla chips or crackers.

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    Note: You can use fresh or defrosted frozen corn as well.

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    Also, you can make this recipe the day before, just pop it into the oven 30 minutes before you want to serve it.

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    Adapted from How Sweet Eats, who adapted it from Emeril.

* Per serving · 4 servings · Values may vary.