I’ve added a new party dip to my repertoire – courtesy of the party-loving Catton family. Let me know what you think!
Lynd’s Jalapeno Corn Dip
- 2 8-oz. packages cream cheese
- 1 cup butter (2 sticks) (I would suggest using a little less than 2 sticks, otherwise it can pool at the top of the dip)
- 1/2 tsp. garlic powder
- 16-oz. can shoepeg white corn (drained)
- 4 tbs. chopped jalapenos (I used canned so I don’t have to chop them. If you use fresh, be SURE to wear gloves!)
In a saucepan, melt the cream cheese and butter. Stir until blended. Add garlic powder, corn, and jalapenos. Transfer mixture to dish and bake 20 minutes at 350 degrees.
Serve hot with crackers or chips.
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My cousin Becky is a whiz in the kitchen, and she makes the most incredible cakes! If she lived here in DC I’d recommend her to everyone I know. I unfortunately did not inherit her baking skills, even though I’ve had success with some of her recipes including her easy cake cookies. It’s her recipe for buffalo chicken dip that has been quite the hit for me at more than one party. It takes only a few minutes to make, and it is so delicious!
- 1 brick cream cheese
- 1/2 cup ranch or blue cheese dressing
- 1/3 cup Frank’s red hot
- 1/2 cup shredded cheddar cheese
- 1 large can chunk white meat chicken, drained
Mix it all up (use a hand mixer if you don’t like chunks of chicken), then spread into a baking dish and heat it for about 10 minutes at 400 degrees. It’s great with tortilla chips, but also really good with celery sticks.
Below is a picture of me with the table of goodies for the party I threw for my husband’s 27th birthday in January. I’ll be posting recipes for a few other things on the table soon! (The buffalo chicken dip is on the left.)
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