3 – 8 oz cream cheese
1 – small can El Paso Green Sauce
1/4 – small can El Paso Yellow Sauce
1 – pkg green onion dip mix
1 – Tbsp or 1/2 if you want milder Tabasco Sauce

In a mixer put:

Cream Cheese cut up, onion dip, green sauce, mix then 1/4 can yellow sauce and Tabasco. Continue mixing until all combined about 3 – 5 minutes on low to medium speed.

Submitted by Shelby on behalf of Dianna Moffitt

Post from: We Aren't Chefs

Burning Starfish Dip

Base:

1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk

Mix all ingredients well until smooth.

Then add in order:

Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion

Post from: We Aren't Chefs

The 11 Layer Taco Dip

1 c. shredded mozzerella cheese
1 package of cream cheese (Please for the love of cream cheese lovers, only use Philly’s Cream Cheese)
1/4 c. grated parmesan cheese
2 cloves garlic, minced
Salt & Pepper
1 can (14 oz) artichoke hearts, chopped
10 oz fresh spinach leaves, stems removed

Combine all ingredients in a slow cooker. Cover and cook on high for one to two hours or until hot and bubbly. Stir well and often.

Post from: We Aren't Chefs

Spinach & Artichoke Dip

1 avacado
Diced onion
1 garlic clove
1/4 diced tomato
Spoonful of sour cream
1/4 fresh lemon
1/2 fresh lime
Salt
Pepper
Spoonful of salsa
Cilantro

Mash avacado in bowl to desired smoothness. Add remaining ingredients and stir well. Put in fridge at least 10 minutes prior to serving.

Post from: We Aren't Chefs

Fresh Guacamole