Mexican Corn Dip & Buffalo Chicken Wing Dip

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Mexican Corn Dip

  • 2 c. mayonnaise
  • ½ c. shredded parmesan cheese
  • 1 small can (about 4-6 oz.) chopped jalapeno peppers
  • 1 small can (about 4-6 oz,) chopped mild fire roasted green chiles
  • 8 oz. colby jack shredded cheese
  • 1 15oz can Mexican corn drained.
  • Oven proof casserole approximately 9×13 (or large round). It turns out best when the dip is about an inch thick.

 

Preheat oven to 350F

Mix all of the ingredients in a large bowl. Spread in baking dish and bake 25-30 minutes. The top should be golden brown.

Serve with tortilla or corn chips.

 

Buffalo chicken wing dip

  • 2 – 8 ounce pkgs cream cheese
  • 12 ounce jar blue cheese dressing
  • 1 – 12 oz bottle of franks red hot sauce
  • 2 cooked chicken breasts shredded
  • 3 c. Shredded cheddar cheese
  • Celery sticks for dipping
  • Favorite dipping chips

 

Preheat oven to 350F

Mix first 4 ingredients together in a medium bowl.

Spread in a 9×9 or similar sized (any shape) baking dish.

Top with shredded cheese and bake 30-35 minutes, or until bubbly and golden brown.

Serve with celery and dipping chips.

 

Enjoy!