South of the Border Bacon Dip

South of the Border Bacon Dip

If you live in one of the many states recently hit by the Polar Vortex, rest easy– I’m cranking up the heat this week with a delicious game-day-friendly hot dip recipe. The inspiration? Flavors and foods that are antithetical to said Polar Vortex.

I spent the majority of the past week avoiding venturing out into the ice-encased wasteland of frigid misery people are now referring to as “Chiberia” (props to my fellow Chicagoans for making that hashtag trend about as rampantly as #twerk following that one ill-fated awards show), which meant plenty of time to spend on conceptualizing and developing recipes for upcoming posts, including a-never-been-done-before Valentine’s Day cupcake recipe that may or may not involve homemade sprinkles (!).

But before you sink your teeth into everyone’s most hated favorite Hallmark holiday, it’s time to start prepping for Super Bowl Sunday. Whether you’re hosting a party or attending one, one or all of these recipes needs to be a part of the spread:

…and this creamy South of the Border Bacon dip with green chilies and corn. I’d recommend pairing it with slices of crispy bacon and tortilla chips for dipping!

*Don’t have bacon salt on hand? Click here (Amazon) or here (The Olive Tap) to order some online!

South of the Border Bacon Dip

South of the Border Bacon Dip

South of the Border Bacon Dip

South of the Border Bacon Dip


  • 1/2 brick (4 ounces) cream cheese, softened
  • ½ cup (4 ounces) sour cream
  • ½ cup (4 ounces) mayonnaise
  • 11 ounce can sweet corn niblets, drained
  • 1 Tablespoon diced green chilies (from a 4.5 ounce can)
  • 2 strips oven-baked bacon, finely minced (plus more for dipping, if desired)
  • 1 plus 1/2 Tablespoons green onion, finely chopped and separated
  • 1 cup Four Cheese Mexican Blend (I used Sargento brand)
  • 1 teaspoon fresh squeezed lime juice
  • ½ teaspoon bacon salt (I used the Smoked Peppered Bacon Sea Salt from the Olive Tap, linked above)
  • Pinch cayenne pepper
  • Dash Sriracha (optional)
  • Tortilla chips of choice


  1. Preheat oven to 400 degrees F
  2. Line a baking dish with foil, lay bacon flat in dish, and bake for about 20 minutes or until crisp (time will vary depending on bacon thickness)
  3. Finely dice baked bacon, set aside
  4. In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise, stirring until smooth
  5. Drain corn and let dry on a paper towel to remove excess water
  6. Add corn, green chilies, baked bacon, 1 Tablespoon green onion, cheese, lime juice, bacon salt, and cayenne pepper, mix well
  7. Pour into an 8 x 8 baking dish or cast iron skillet and bake for 15-17 minutes
  8. Sprinkle remaining 1/2 Tablespoon green onion on top for garnish
  9. Serve hot with tortilla chips or crispy bacon

(All photos shot with a Nikon D5200 fitted with a Nikon 105mm f/2.8 Micro-Nikkor Lens.)


    • Kailley @ Kailley's Kitchen says

      Thank you so much, Pam! The more comfortable I get with my camera, the more fun I’m having experimenting with food styling 🙂


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