Cheesy Summer Grilled Corn Dip

Summer fits on WHEAT THINS when you combine fresh grilled corn with creamy cheeses, bacon and onions in this delicious party appetizer.

Heat oven to 400°F. Cut enough kernels off corn cobs to measure 1-1/2 cups. Refrigerate any remaining corn for another use.
Reserve 2 Tbsp. shredded cheese, and 1 Tbsp. EACH bacon and onions for later use.
Mix remaining shredded cheddar cheese, bacon and onions with corn, Neufchatel cheese and mayonnaise until blended.
Spoon into 2-qt. casserole dish sprayed with cooking spray; top with reserved cheese, bacon and onions.
Bake 20 min. or until heated through.
Serve with crackers.

40 min

Makes 4 cups dip or 32 servings, 2 Tbsp. dip and 11 crackers each.

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Appetizer Recipes