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Southwest Kale, Corn, and Bacon Dip |

Southwest Kale, Corn, and Bacon Dip

  • Total Time: 30 minutes
  • Yield: Serves 8-10 as Appetizer 1x


  • 16 ounces frozen chopped kale, thawed
  • 1 1/2 cups frozen corn, thawed
  • 8 ounces bacon, cooked and crumbled
  • 1 1/2 cups sour cream
  • 1 cup mayonnaise
  • 1 (8 ounce) package shredded cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ancho chili powder
  • Kosher salt
  • 1 cup oyster crackers, crushed
  • 1 tablespoon butter, melted
  • Tortilla chips, for serving


  1. Preheat oven to 425°F. Squeeze out excess moisture from thawed frozen kale by wringing out in a few paper towels.
  2. Stir together kale, corn, sour cream, mayonnaise, onion powder, garlic powder, ancho chili powder, bacon, and cheddar cheese in a medium mixing bowl until fully combined. Season with Kosher salt and spread in an even layer in a baking dish. Cook for 20 minutes, or until heated through.
  3. Meanwhile, combine crushed oyster crackers and melted butter. Remove kale dip from oven and sprinkle cracker topping in an even layer. Broil until golden, about 1 minute.
  4. Serve with tortilla chips. Devour immediately.
  • Prep Time: 10 mins
  • Cook Time: 20 mins