Cheesy-Mexicorn Dip (serve warm!)
1 8 oz pkg Cream Cheese, softened (you can mix this with a little taco seasoning for more spice)
1 15 or 16-oz Can Refried Beans (I use fat-free)
1/2 (or full) can Hormel No-bean Chili (I like the Turkey No-Bean Chili - if you use 1/2 can, freeze leftover chili in a ziploc bag flat in the freezer for next time!)
1 can Mexicorn or white corn, drained
**optional** chop a handful of black olives coarsely, throw them on top of the corn
1 8-oz pkg Mexican-blend Shredded Cheese
Spread cream cheese in the bottom of a 9-inch pie plate. Spread beans, then the chili, then the corn, (and olives, if you use them) on top of cream cheese. Sprinkle shredded cheese over all. Bake at 350 degrees for 15-25 minutes until cheese is melted. SOOOOOOOOOOOO good! Drizzle ranch dressing over the top, serve with corn or tortilla chips!
Buffalo Chicken Dip (served warm)
1 8-oz package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Buffalo Wing Sauce
1 cup shredded sharp cheddar cheese (can use mozzarella, parm, blue, or any other cheese instead)
2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
Heat the oven to 350 degrees. Mix the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and shredded cheese, then stir in the chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with carrots, celery, pita or other chips, crackers.
We're gonna be rooting for the Patriots next week ~ Katie really likes them! How about you ~ which team has your vote? And what delicious foods do you serve on game day? I'd love to see your favorite recipes, leave me a comment!