I love serving dips when entertaining. It is effortless and yet such a crowd pleaser. The base of the dip is usually same so you can try different types of main ingredients. For example, I can swap the bacon with tuna or if you want to add some veggie, spinach is always good.
Today, I did a bacon dip with corn (which adds a bit of sweetness to the dip) and added 2 hash brown.
250gm streaky bacon (cubed)
1 medium yellow onion (diced)
1 tbsp all purpose flour
1 cup milk
1/2 cup sour cream
1/2 cup grated parmesan cheese
250gm cream cheese
1 tbsp butter
1 tsp dijon mustard
1/2 tsp nutmeg (optional)
1 tsp salt
1 tsp pepper
50gm cheddar (for the topping)
100 gm frozen corn (optional)
2 hash brown – cubed (optional)
1. Preheat oven to 150°C.
2. Fry bacon until crispy. Remove bacon and set aside. Using the same oil add in cubed hashbrown and fry.
3. When hashbrown is golden brown, remove and set aside.
4. Using the same oil, fry diced yellow onion until fragrant or translucent. Add in corn and stir fry until corn is mixed well.
5. Add in 1 tbsp butter and let it melt.
6. Once melted, add in 1 tbsp of all purpose flour to make the rue. Stir flour for at least 3 to 5 minutes.
7. Add in 1 cup of milk, sour cream and cream cheese.
8. Stir until cream cheese melts and cream base thickens.
9. For seasoning, add 1 tsp dijon mustard, grate in 1/2 tsp of nutmeg, 1 tsp of salt and 1 tsp pepper.
10. Mix in fried bacon and hash brown the add 1 cup of parmesan cheese and mix well.
13. Remove from heat and transfer into a baking dish.
14. Sprinkle 50gm of cheddar and place it into the oven on the 2nd top rack for 10 to 15 minutes. Once the cheese is brown, remove and serve.
Note: Best served with corn chips, toast, crostini or even bread.