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        <title>Jim's Smokey South of the Border Dip</title>
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        <description>Jim is the star of this video where he shares his recipe and demonstrates how to make a delicious dip that is a fan favorite in our family.  I am behind the camera and we are both a bit uneasy with reversing our roles, but it was lots of fun! Recipe: 6 slices bacon 2 cups frozen corn 4 green onions thinly sliced and separate into dark green slices and remainder of slices 4 cloves garlic, minced 2 chipotle chilis in adobo sauce, diced ½ tsp chili powder 1 4-oz can diced green chilis 1 tsp salt 8 oz cream cheese, chunked ¼ cup mayo ¼ cup plain Greek yogurt 2 tbsp lime juice, fresh or bottled ½ tsp liquid smoke 1½ cups Monterey Jack or pepper jack cheese, shredded In a 10” cast iron skillet, cook the bacon until crisp.  Remove from pan, place on a paper towel-lined plate and set aside. Crumble the bacon when cooled. Drain most of the fat from the skillet leaving about 3 tbsp., Add corn and cook until cooked through and slightly charred., Add green onions (light parts), garlic, chilis, and chili powder.  Cook on medium heat until softened.  Stir in green chilis and salt and heat through., Turn heat to low and add cream cheese, mayo, yogurt, and lime juice, liquid smoke and stir together until melted.  Add cheese and the bacon crumbles and stir until cheese is melted., Adjust taste by adding more salt or lime juice as needed., Garnish with dark green onion parts and serve warm with tortilla chips., RoseRed Homestead Book Store: https://payhip.com/roseredhomestead Website: www.roseredhomestead.com Amazon Store: https://roseredhomestead.com/amazon-store RoseRed Homestead Channel: https://www.youtube.com/channel/UCNXnzorI5nuqem74vPa31gw Trail Grazers Channel: https://www.youtube.com/channel/UCTaNTFpvoFKqlU5OUyynPbw Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.</description>
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