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Made with avocado, tomato, red onions, lemon juice, tabasco, and sour cream.

Over 50 various ways of making this popular dip, with or without avocados.

Hot, creamy dip served with tortilla chips.

This recipe is made to be used with vegetables.

Serve with melba toast, crackers, or chips.

Quick recipe calling for sour cream, chives, and lemon juice.

Flavored with smoky bacon and green onions.

Colorful dip from Taste of Home magazine.

Serve with toasted, thinly sliced French baguettes, crackers, or leaves of endive.

Garnish with red radishes or jicama. Serve with tortilla chips.

Made with Miracle Whip, chopped spinach, cheddar or Swiss cheese, parmesan cheese, garlic, tomato, and green onions.

Serve with taco or corn chips, or crackers.

Made with Zatarain's Creole Seasoning.

Recipe from Kraft.

Garnish with cilantro and serve with chips or as a spread for baguette.

Made with hamburger, refried beans, chilies, tomatoes, and Velveeta processed cheese.

From Country Garden Inn, Napa, California.

Recipe from Casa Sedona Bed and Breakfast Inn, Sedona, Arizona.

Recipe from The Honorable Jane Dee Hull, Governor of Arizona.

Serve this with bakery quality sourdough bread or traditional Italian or Baguette bread.

Toast thick slices of Italian bread to spread with this tangy goat cheese dip. It complements a salad or hearty soup.

Made with refried beans, cream cheese, salsa, and cheddar cheese.

Recipe from caterer Sharon Myers.

Made with refried beans, taco seasoning, sour cream, guacamole, Mexican 4-cheese blend, salsa, green chiles, jalapenos, green onions, and tortilla chips.

Served with chips, vegetables, or tortillas.

A simple mixture of beef and cheese, which should always be made a day in advance to allow the flavors to blend. Serve with corn chips.

An easy, microwaveable spinach dip.

Fast recipe using lowfat Swiss cheese, ham, mayonnaise and mustard, making two cups.