National Margarita Day!

It's National Margarita Day. So whip up your favorite version of the tequila-laced cocktail and sit down with some tortilla chips and one (or both) of these yummy Southwestern-style dips.

Corn Dip
Makes about six cups.

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.

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 poach 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 use 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.