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BBQ Sweet Corn Dip

  • 2 c Ketchup
  • 2 c Red Wine Vinegar
  • 1 c Brown Sugar
  • 1 c Onions – chopped
  • 1/2 c Molasses
  • 1 T Liquid Smoke
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder – California style
  • 1/2 tsp Onion Powder – California style
  • 1 tsp Garlic – minced
  • 1 c Bacon – fried and crumbled
  • 2 lb Sweet Corn – frozen, thawed (or fresh, cut off the cob)

Combine ketchup, vinegar, brown sugar, onion, molasses, liquid smoke, salt, pepper, garlic powder, onion powder and minced garlic in a saucepan. Stir until combined. Bring to a boil and then add bacon and sweet corn. Cook on low for 1 hour. Serve warm with corn chips.

Yields approximately 8 cups

Bonnie Mortimer, Mt. Pleasant

Finalist

2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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