FULL DISCLOSURE - I am not a professional chef by any means. I know my pans are scratched up and my technique isn't great. But this is something I've always enjoyed doing and I wanted to expand my brand into something other than hiking videos.

Thanks for watching!

This recipe is based off an appetizer from the Pemi Pub House in Woodstock, NH. A great little pub with delicious food and awesome cocktails, with a nice patio surrounded by mountains. Definitely worth a visit!

Pemi BBQ Dip Recipe

15oz can Sweet Corn
3 Jalapeños, Chopped
2Tbs BBQ Sauce of your choice
8 Oz Shredded Cheddar (Straight or mixed)
12 oz Maple Bacon
2 Blocks Cream Cheese


Directions:

-Cook Bacon on sheet pan at 400 for 20-25 minutes depending on desired crispiness

-Add a little oil to a pan and add Corn and Chopped jalapeños, Roast until Corn starts to appear a little blacked.

-In a mixing bow, Add the 2 room temp blocks of cream cheese, and 4 oz of the shredded cheddar.

-When corn is roasted, add it to the mixing bowl and let sit for a few minutes. This will help loosen up cream cheese and allow it to mix easier.

-While waiting, remove bacon from the oven. Place on a plate with folded paper towels and allow to drain the grease. When most or all the grease is gone, chop up bacon. Add to the mixing bowl, along with the BBQ cause and mix until well blended.

- Place contents of mixing bowl into a casserole dish or cake pan and flatten out. Sprinkle with remaining shredded cheese.

-Bake in oven at 350 for 25 minutes. Serve with pita or tortilla chips.