You'll flip over these 2 delicious recipes for dip

To help make your holiday parties come alive, we're turning to dip recipes from our readers this week. At a recent party, Beverly served Baked Southwestern Corn Dip from Carole Behlert of Cincinnati, Ohio, and ended up having to move the bowl to make room for something else. Her guests got up from the sofa and followed the bowl into another room, eating until it was gone. Now that's one delicious dip!

"This recipe comes from one of my snow-bird friends in Florida," says Carole. "It makes a lot and has a great bite to it."

Kathy Graham of Prospect Heights, Ill., says of her Pepper Jack Cheese Spread, "This is a great recipe because it's so easy to make, it looks great and people love it. It has become one of my 'standards."' Alicia's friends and family are requesting that it be added to her "standards" list as well. Happy dipping.

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CAROLE'S BAKED SOUTHWESTERN CORN DIP

Start to finish: 10 minutes preparation, plus 30 minutes unattended baking time

Cook's note: Reduced-fat mayonnaise can be used, but it's better with "real" mayonnaise.

1 (15-ounce) can yellow corn kernels

1 (2 1/4 ounce) can sliced black olives

1 (4-ounce) can chopped green chilies

1 medium fresh jalapeo pepper (for about 2 tablespoons chopped)

2 jarred roasted red peppers, optional

1 cup shredded Monterey Jack or Colby-Jack cheese

1/2 cup grated Parmesan cheese

1 cup mayonnaise (see Cook's note)

Cooking oil spray

Tortilla chips, for serving, optional

Preheat the oven to 350 F.

Drain the corn, olives and green chilies. (You can pour them all into the same colander to drain.) Place the drained vegetables in a medium-size mixing bowl.

Cut the jalapeo pepper in half, and remove the ribs and seeds. Finely chop the pepper, and add it to the bowl. (Wear rubber gloves when handling jalapeo peppers or avoid touching your eyes for 24 hours.)

If using the roasted peppers, finely dice them and add them to the bowl. Add both cheeses and the mayonnaise. Stir well.