Number One Most Requested Hot Appetizer–Warm Chipotle Cheddar Dip

2 cups shredded Cheddar cheese

1 cup shredded Monterey Jack or Mozzarella cheese

1/2 cup mayonnaise

1-8 oz. can whole kernel corn, drained (3/4 cup)

1-4 oz. can chopped green chili peppers, drained

2 teaspoons finely chopped canned chipotle chili peppers in adobo sauce (or to taste)

1/4 teaspoon garlic powder

1 medium tomato, seeded and chopped (3/4 cup)

1/4 cup sliced green onion

2 tablespoons snipped fresh cilantro

Vegetables, crackers or chips

Cheddar Chipotle Dip

Preheat oven to 350 degrees.

Stir together cheeses, mayonnaise, corn, green chili peppers, chipotle chili peppers and garlic powder in a large mixing bowl. Spread mixture into a 1 quart, covered dish.

Bake for 30 minutes until bubbly. Top with tomato, green onion and cilantro. I like to make a pattern out of the toppings so I put the tomatoes all in the middle, make a ring around them with the green onion then sprinkle the cilantro over all.

Serve with vegetables, like red, green and yellow peppers. Tostido and Frito Scoops work well too.

Number Two Most Requested Hot Appetizer–Boneless Buffalo Wings

1 large bag of popcorn chicken, thawed

1 package dry Good Seasons Italian dressing mix

1 bottle Frank’s Red Hot Sauce (or to taste)

1 stick margarine (butter will separate)

2 teaspoons lemon juice

Pinch dried basil

In a saucepan, combine dressing mix, hot sauce, margarine, lemon juice and basil and cook until margarine melts, stirring constantly.

Place chicken in a large bowl and pour sauce over it. Stir until well combined, then pour all into a Crock Pot. Cook on low 4 hours. Crack the lid to keep down the steam and prevent wings from getting soggy.

Serve with celery sticks and blue cheese dressing (do not use the reduced fat variety).

Number Three Most Requested Hot Appetizer–Warm Green Chili Dip

8 oz. shredded mozzarella cheese

8 oz. shredded mild cheddar cheese

2 cups mayonnaise

1 small sweet onion, minced

1 can (4 oz.) chopped green chilis, drained

1-1/2 oz. chopped pepperoni

1/2 cup sliced ripe olives

Assorted veggies (baby carrots and peppers are great!)

Tostidos or Fritos Scoops

In a shallow baking dish, combine the first five ingredients. Top mixture with the pepperoni and olives.

Bake at 325 degrees about 25 minutes or until bubbly. Serve with Scoops, crackers or assorted fresh vegetables.

Note: I do not recommend using reduced fat mayonnaise.