Cheesy Corn, Jalapeno & Bacon Dip with Castello® Jalapeño Havarti

preparation

1. Preheat the oven at 370°F.

Make the corn:

2. Boil the corn in salted hot water for around 7 minutes. Drain and carefully start removing the kernels from the cob with a knife, trying to achieve some small and big chunks. Set aside.

Make the bacon:

3. In a large skillet pan (around 10 inch) add the bacon slices and cook on a medium high heat for around 5 minutes, don’t give it too much color or it will dry when finishing it in the oven. Cut the bacon slices into 1-inch pieces and set aside half.

Make the dip:

4. Go back to your corn and add it to the same skillet pan along with half of the bacon with its cooking fat, cayenne pepper, crème fraîche and ⅔ of the grated Castello Jalapeño Havarti. Mix everything well, then evenly spread in the pan.

5. Top this off with the remaining bacon, as well as a sprinkling of the ⅓ of Castello Jalapeño Havarti left to coat the dip, then place the pan in the hot oven for 10 minutes.

Make the pita chips:

6. Cut the pita bread into triangles, place them into the preheated air fryer and spray them evenly with the spray olive oil, cook at 350°F for 5 minutes until crispy and golden.

To serve:

7. Remove the dip from the oven, sprinkle with more grated Castello Jalapeño Havarti, the chives and fresh jalapeño. Dig straight in with your pita triangles. Enjoy!