Treat of the Week Winner: Jalapeno Popper Dip

Jalapeno Popper Dip 
by Kate Kadlec

2 (8oz) packages cream cheese (softened)
1 cup mayo
1 (4oz) can chopped green chilies (drained)
2 ounces canned or jarred diced jalapeno peppers (drained)
8oz shredded mozzarella cheese
1/2 cup shredded parmesan cheese

1. Stir together cream cheese and mayo in a large bowl until smooth, stir in green chilies, jalapeno peppers, and 1/2 of shredded mozzeralla cheese.
2. Pour mixture into a microwave safe serving dish, and sprinkle with the other half of the shredded mozzeralla cheese and the parmesan cheese
3. Microwave on High until hot, about 5 minutes
4. Serve with Tortilla chips

Treat of the Week: Pool-side dip

Treat of the Week: Pool-side dip (found on Pinterest): 
By Amanda Melquist
1 red pepper
2 jalepenos (unseeded) (I actually used a can of diced Jalapenos)
1 can of corn
1/2 can diced olives
16 oz cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix. 

Mix together and serve with crackers.