Superbowl Chip Dip

With football season starting up, this is a good recipe to have on standby - SO good, and so simple!

12 oz cream cheese
1 can El Pato Salsa de Chile Fresco

Mix together till smooth.

*You may not want to use the entire can of sauce, as it can be pretty spicy - start with half, mix and taste, then add more till it hits your limit.

*It may be easier to mix if the cream cheese is warm and soft first, then when you are done - chill it in the fridge till you are ready to serve with chips of your choice.

Chicken Poppy

2-3 C precooked rice
2-3 Chicken breasts, boiled and chopped
2 cans Cream of Chicken soup
16 oz sour cream
Poppy seeds
Crushed Ritz crackers
1/2 C melted butter

Preheat oven to 350

Spread rice in the bottom of a 9x13 dish. Put chunks of chicken breast over rice.
In separate bowl, mix chicken soup and sour cream.  Pour over rice and chicken, spread to cover.
Sprinkle poppy seeds over top, then cover with crushed Ritz crackers. Pour melted butter over crackers.
Bake at 350 for 30 minutes.
For extra crunchiness, 5 minutes before it's done, sprinkle with extra Ritz crackers.