Southwestern Dips

Here in the Lone Star State, Tex-Mex is everywhere. As a result, it's an easy party food option. I often throw dinner parties that include chicken enchiladas or fajitas, rice and beans. They're easy options for big groups and can be set up buffet-style.

With a Tex-Mex main course, I like to put out Southwestern appetizers as well. A big bowl or basket of tortilla chips. Along with guacamole and hot sauce. All are easily purchased, but sometimes I'll splurge and make them myself. Mash up several ripe avocados with a pinch of salt and a squeeze of lime juice. The homemade pico de gallo is simply chopped tomatoes, onions and a bit of jalapeno pepper. Ole!

Here are a couple other recipes for Tex-Mex style dips. Both were big hits at our recent party.

Corn Dip
This one has become a much-requested family favorite over the last couple of years.

1 cup sour cream
1 cup mayonnaise
12 oz. grated Cheddar (or Mexican-style) cheese (So easy when you buy pre-grated from the grocery store)
1 small can chopped green chiles
2 cans Mexi-corn (includes red and green pepper), drained
2 jalapeno peppers, seeds removed and finely diced

Mix all ingredients together in a bowl and refrigerate for at least three hours before serving.

Makes about six cups.

Chicken Enchilada Dip
Sometime I want to try this as a hot dip by baking for about twenty minutes at 350 degrees. Bet it's delicious that way.

3 large chicken breast halves, cooked and finely chopped (I poached three boneless chicken breasts I took out of the freezer for 35 minutes.)
2 8 ounce packages cream cheese, softened at room temperature
1 1/2 cups grated Cheddar cheese
1 teaspoon minced garlic
1 1/2 tablespoons chili powder (or to taste) (I used some green chile powder--a natural with chicken enchiladas that I found in New Mexico.)
1 teaspoon cumin powder
1 teaspoon dry oregano
1 teaspoon paprika (I'm a big fan of Spanish smoked paprika.)
Cayenne pepper to taste
Red pepper sauce to taste
1 bunch cilantro, chopped
4 green onions, chopped
1 can diced tomatoes with green chiles, undrained

In large bowl, blend cream and Cheddar cheeses until creamy. Add next seven ingredients and mix well. Stir in chicken, cilantro, green onions and tomatoes. Refrigerate overnight before serving.

Makes six cups. Probably more than you need. You might consider doing a half batch, although it, like the corn dip, keeps well in the refrigerator for a week or so.