FIESTA CORN DIP

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S FIESTA CORN DIP!  FOOTBALL SEASON IS HERE
...TRY THIS ONE OUT!!!!

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FIESTA CORN DIP:

Ingredients:
8 ounces Monterey Jack cheese, shredded
3 cups frozen corn, defrosted
2 cups Hellman's mayonnaise 
1/4 cup chopped green chiles (small can), drained
1/2 cup roasted red bell peppers, minced
1 cup grated Parmesan cheese                                                                          
Directions:
Preheat oven to 375º. Mix all ingredients together. Spread evenly in casserole dish and bake 45-60 minutes till top is golden. Serve with tortilla chips.

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GUACAMOLE

4 HAAS AVOCADOS, SCOOPED OUT (RESERVE A FEW SLICES FOR TOPPING THE BOWL)
1 RED ONION, FINELY DICED
1 LEMON, SQUEEZED
1 TSP SALT
1 MINCED GARLIC CLOVE
FRESH PEPPER TO TASTE
5 DASHES HOT SAUCE
PLACE ALL IN A BOWL AND MASH TOGETHER UNTIL CONSISTENCY YOU LIKE.
TOP WITH:
2 SLICES CRISPY BACON, CHOPPED AND RESERVED AVOCADO SLICES
ADAPTED FROM INA

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ROASTED RED PEPPER & CAPER DIP

Roasted Red Pepper, Caper & artichoke dip

Combine everything in the food processor and blend until well combined. Chill covered until ready to serve.
ONE 7 oz. jar roasted red peppers, drained
16 oz. jar marinated artichoke hearts, drained
1/2 cup minced fresh parsley
1/2 cup fresh grated parmesan cheese
1/3 cup extra virgin olive oil
1/4 cup capers, drained
4 cloves garlic, chopped
1 Tbsp. fresh lemon juice
salt and pepper to taste
Hope you enjoy this simple and delish dip!!!!

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