Easy Dips for Superbowl Smarties

These two dips are from Peeling the Wild Onion, which won 2nd Place in the Tabasco Community Cookbook Awards' national competition.

In the spirit of Superbowl Parties, and the fact that you always need to have a good dip recipe on-hand, here are two to try!

Texas Caviar
Ingredients
1 (15-ounce) can white corn, drained
1 (15-ounce) can black-eyed peas, drained and rinsed
3 tablespoons salsa
1 tomato, chopped
1 green bell pepper, chopped
1/2 onion, chopped
1/2 cup Italian salad dressing
1 tablespoon hot red pepper sauce
Handful of chopped cilantro

Directions
Combine the corn, black-eyed peas, salsa, tomato, bell pepper, onion, dressing, hot red pepper sauce and cilantro in a bowl and mix well. Let stand for a few hours for the flavors to blend before serving.

Yields 6 to 8 servings


Buffalo Chicken Dip
Ingredients
16 ounces cream cheese
1 (12-ounce) bottle ranch or blue cheese salad dressing(I'm loving the sound of this already)
2 cups diced celery
2 to 3 chicken breasts, cooked and shredded
1 (5-ounce) bottle hot sauce
2 cups (8 ounces) shredded Colby jack cheese

Directions
Combine the cream cheese, salad dressing and celery in a saucepan over medium-low heat. Cook until smooth, stirring constantly. Stir in the shredded chicken and hot sauce. Pour into a 9x13-inch baking dish. Sprinkle the cheese over the top. Bake in a preheated 350-degree oven for 25 minutes. Stir the melted cheese thoroughly into the dip.

Serve with crackers, veggie sticks, chips.....a spoon!

Yields 15 to 20 servings