Some people love to entertain and try new recipes.  My daughter is one of those people.  She and her family are surrounded by the best neighbors in the world….really, I am not kidding.  They all get along so well, and there is always some sort of a party going on.  They all have such great ideas for parties, which brings up all sorts of new recipes to taste and to experiment with.  I also benefit from these events, as I volunteer to babysit my granddaughter,  and sample these wonderful foods.

Today I will share a recipe for a really scrumptious Jalapeno Corn Dip, which I love just as much as the popular Buffalo Chicken Wing Dip,  I posted previously.  I bet you will love it as well, and everyone will ask you for the recipe!!!.  All you have to do is to tell them to visit my site, and spare yourself the trouble of writing it out…..thanks.

Ingredients:

• 16 oz. frozen white shoe peg corn, thawed
• 4 oz. sweet butter (1 stick)
• 16 oz. low fat cream cheese (2, 8 oz. packages)
• 6 oz. Jalapeno Pepper slices, chopped (or more for extra spicy)
• Salt and Cayenne Pepper, to taste

Directions:

1. Melt the butter in a pan on a stove top.
2. Add corn, and mix well.
3. Add cream cheese to mixture, and stir until melted and creamy.
4. Season to taste with salt and cayenne pepper.
5. Serve with Tortilla chips, or corn scoops.

TIP: This dip is best served warm, and a small, 1-2 qt.  crock pot,  is very handy to keep it warm.

This cute, compact  crock pot is also a great gift idea for the party lover on your list.

photo credit: star5112

Even though I was an avid soccer mom for many years, my family enjoys watching football, and I prepare lots of tasty snacks during football season. Pizza and chicken wings are always on the menu, but Buffalo Chicken Wing Dip is a must. It is a delicious, quick, and very easy to make dish, and you never have to worry about storing left overs, since there won’t be any.

Buffalo Chicken Wing Dip

Ingredients:

• 2 chicken breasts (cooked and shredded)
• 1 cup Ranch Dressing
• ½ cup Hot Sauce
• 1 ½ cup Shredded Cheddar Cheese
• 8 oz package of cream cheese (softened)

Directions:

1. Preheat over to 350˚ F.
2. Combine the shredded chicken breast and hot sauce.
3. Add the softened cream cheese, Ranch Dressing, and Cheddar Cheese.
4. Mix all ingredients until blended.
5. Pour into a casserole dish.
6. Bake uncovered for 30 minutes, or until boiling.

Serve warm with carrots, celery, or crackers.

This is also a great dish for office parties. My favorite hot sauce for this recipe, is Frank’s RedHot Original Cayenne Pepper Sauce, and my chosen cracker to use, is Nabisco’s Triscuit Whole Wheat Original Cracker.

This dip freezes well!  I make a double batch, and freeze half of it for a rainy day, for unexpected company. Just reheat it in a microwave, and serve.

For ladies night out, I use Light Ranch Dressing, Fat Free Cream Cheese, and Low Fat Cheddar Cheese.