This dip is the kind of recipe that clears out a bowl before you've even finished setting out the chips. Whether you're bringing something to a backyard party or just need a serious snack situation, this one's your new go-to. Smoky, sweet, and a little spicy.
Ingredients:
- 1 package Sizzlin' Maple Bacon Jerky (finely chopped)
- 20oz canned or frozen corn (thaw before cooking if frozen)
- 1/2 cup plain greek yogurt
- 4 ounces feta cheese
- 1 jalapeno (seeded/diced)
- 1/4 cup red onion (diced)
- 2 cloves garlic (minced)
- 1 lime (juiced)
- 1/2 cup fresh cilantro (chopped)
- 2 tbsp hot sauce
- 1 tbsp olive oil
Directions:
Warm oil in a large skillet over medium heat. Add room temperature corn and cook until lightly browned. About 10 minutes. Remove from heat and stir in bacon jerky crumbles.
In a medium bowl, combine yogurt, lime juice, and hot sauce together. Then add remaining ingredients: feta cheese, jalapeno, red onion and cilantro. Add cooked corn and jerky to the bowl. Stir, top with extra jerky, and serve immediately. Great as a side dish or dip with chips!
If there's any left, refrigerate up to 3 days.