I have already learned so much in the short time since I signed on to this forum. I feel like I need to give something back, but being a rookie Q-er there isn't much I have to offer in the realm of smoking. I would like to offer these two recipes as a thank you for all the help and information (and just as being part of this great community). The corn dip is quick and easy and disappears fast. The Tuscan spread is a little more involved, but I have seen people shifting seats around the table in order to stay close to this stuff. Both recipes came from Allrecipes.com Hot Corn Dip 1 (15 ounce) can white corn, drained 1 (15 ounce) can yellow corn, drained 1 (10 ounce) can diced tomatoes with green chile peppers, drained 1 (8 ounce) package cream cheese, diced and softened 1/2 teaspoon chili powder 1/2 teaspoon garlic powder chopped fresh cilantro to taste 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro. 3. Bake in the preheated oven 30 minutes, or until hot bubbly. (We have fixed this in the oven and the microwave.) Tuscan Cream Cheese Spread 2 8-ounce package cream cheese, softened 2 teaspoons chopped garlic 1 teaspoon salt 1 14-ounce can artichoke hearts, drained and chopped 1/3 cup chopped black olives 8 green onions, chopped 3 ounces sun-dried tomatoes, softened and chopped 1/4 cup chopped parsley 1 tablespoon chopped fresh chives Mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives. Add green onions, tomatoes, parsley and chives. Gently mix together. Refrigerate for several hours or overnight to blend flavors.