Ingredients:

  • 16 oz block (450 g) Cream Cheese, full fat, softened to room temperature
  • 1 cup (240 ml) Sour Cream (or Mayo), full fat
  • 1 oz packet (28 g) Dried Ranch Seasoning Mix
  • 2 cups (350 g) Sweet Corn, well drained or thawed
  • 5 cups (180 g) Sharp Cheddar Cheese, freshly grated, divided
  • 8 rashers (150 g) Crispy Bacon, cooked and crumbled, divided
  • 1/4 cup (60 ml) Fresh Chives or Spring Onion, finely chopped, divided
  • 1/2 tsp Hot Sauce (e.g., Tabasco), optional
  • 1/2 tsp Kosher Salt, adjust to taste
  • 1/4 tsp Black Pepper, freshly ground

Instructions:

  1. Prep Components: Cook the bacon until crisp, drain, and crumble. Thoroughly drain or thaw the corn. Ensure the cream cheese is completely softened to room temperature.
  2. Build the Base: Place the softened cream cheese and sour cream into a large mixing bowl. Beat them together until completely smooth and lump-free (about 2–3 minutes with a mixer).
  3. Season: Incorporate the full packet of dried ranch seasoning mix, the hot sauce (if using), and the salt and pepper. Mix until the seasoning is evenly distributed.
  4. Fold: Gently fold in the corn, 1 cup of the shredded cheddar cheese, and three-quarters of the crumbled bacon. Mix until just combined. Taste test and adjust seasoning.
  5. For Cold Dip: Transfer the dip to a serving bowl, cover, and refrigerate for a minimum of 30 minutes to allow the flavors to develop. Garnish with the remaining cheddar, bacon, and chopped chives just before serving.
  6. For Baked Dip (Optional): Preheat the oven to 375°F (190°C). Spread the mixture evenly into a lightly greased 9x13 inch casserole dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  7. Bake and Serve: Bake for 18–22 minutes, or until hot throughout and the cheese topping is melted and lightly golden brown. Let it stand for 5–10 minutes before serving. Garnish with the remaining crumbled bacon and fresh chives.