CookingWithGeorgeAndFriends.com
Week 120 Recipe
PARTY DIPS
With the Super Bowl coming up this Sunday, I wanted to give you "party planners" a couple of dip recipes that were submitted to the website. Both are very tasty and I feel would be a big hit at ANY party. Hope you enjoy them.


TEXAS PEPPER CHEESE PIE DIP
Submitted by Deryl and Kayla from Livingston, Texas
INGREDIENTS
• 2 (8oz) packages of cream cheese, softened
• 2 cups chipolte mayonnaise
• 1 cup mozarella cheese, shredded
• 2 cups cheddar, pepper jack cheese, shredded
• 5 green onions, chopped
• 5-7 jalapeno peppers, diced (remove seeds if you don't want it so hot)
• 5-7 bacon strips, cooked and crushed

Topping:
• 1 cup butter, melted
• ½ cup grated parmesan cheese
• ¾ cup Ritz or club crackers, crushed
PREPARATION: Preheat oven to 350 deg F. Beat cream cheese until smooth. Stir in all remaining ingredients (not the topping). Coat 9 X 13 casserole dish with cooking spray and spread the cheese mixture evenly in dish. Mix the topping ingredients together and spread across the top of the cheese mixture. Bake for 20 minutes or until bubbly. Place under broiler until top turns light brown. Serve with crackers or chips.
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BUFFALO CHICKEN DIP
Submitted by Lori from Shelbyville, Kentucky
INGREDIENTS
• 1 (8oz) package of cream cheese, softened
• ½ c Ranch salad dressing
• ½ cup Frank's Redhot Buffalo wing sauce
• 2 (12.5oz) cans breast of chicken, drained and shredded
• ½ c shredded mozzarella cheese or crumbled blue cheese
PREPARATION: Preheat oven to 350 deg F. Beat cream cheese until smooth. Mix in salad dressing, wing sauce and cheese. Stir in the chicken. Place in 8 X 8 baking dish. Bake 20 minutes or until mixture is heated through. Serve with crackers, chips or veggies.

HINTS: I did remove the seeds from the jalapenos in recipe 1 and while it had great pepper taste, it didn't have the “zip” I expected. When I make it again, I will leave the seeds in and use pepper jack cheese (without the cheddar) so I would have that kick I expect from jalapenos. In recipe 2, I used Louisiana wing sauce because I couldn't find the one called for in the recipe. I don't know how hot Frank's wing sauce is, but the one I used gave the dip quite a “kick” and a Tabasco pepper taste. I tell you these things so you can adjust the amount of spice you choose for your dips.