Instructions

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

Cooking time (duration)

40 min

Number of servings (yield)

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

Category

Appetizer

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