Oldies but Goodies

I've posted these recipes before, but they were such a hit recently--one at the Halloween party and one at our Thanksgiving spread--that I thought they were worth a repeat.

Corn Dip

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.

Shrimp Dip
This dip can be served cold or warm. You can also substitute one pound of crab meat for the shrimp if you'd like. I serve it with round wheat crackers.

1 package (8 ounce) cream cheese, at room temperature
1 pound cooked shrimp, shells and tails removed (Help yourself out and buy the frozen pre-cooked shrimp in a bag.)
1 stick butter, at room temperature
1 onion, finely chopped (about 1/4 cup)
2 dashes of Tabasco sauce
2 teaspoons garlic powder
1 teaspoon cayenne pepper (or more to taste)
Juice of 1/2 lemon

In a double boiler over simmering water, blend cream cheese and butter. Stir often to keep cream cheese and butter from separating. Add shrimp, onion, seasonings and lemon juice. Blend with spoon until smooth. If serving warm, serve immediately. If serving cold, chill in refrigerator for at least one hour or overnight.