Step 1

Preheat oven to 375 degrees.

Step 2

Cook the bacon in a large skillet over low heat until crispy on each side. Remove and place on paper towels. Crumble the bacon once cooled.

Step 3

Leave the bacon drippings in the pan.

Step 4

While the bacon cooks, use a sharp knife and carefully cut the kernels off the corn. Propping the corn on a bundt pan makes it easy to hold the corn and catch the kernels.

Step 5

Increase heat to medium-high and add the corn to the bacon drippings. Sauté for about 10 minutes, adding butter as needed. Season with salt and pepper.

Step 6

Add the garlic, red onion, and peppers to the skillet over medium heat and cook for 5 minutes, until softened. Remove from heat.

Step 7

In a large bowl combine the softened cream cheese, sour cream, Ranch Seasoning, HALF of the cheeses, and diced green onion.

Step 8

Add the softened vegetables and seasoned corn, stir to combine.

Step 9

Transfer to a baking dish.

Step 10

Top with remaining cheese. Bake for 20 minutes, uncovered. Add the crumbled bacon and cook for 5 more minutes.

Step 11

Garnish with additional green onions and serve.

Step 12

Pro Tip: Prepare the bacon in a large oven-safe skillet that you can also use to bake the dip in.