Ingredients

• 1 (8 oz. pkg.) cream cheese, softened 
• 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
• 1/2 cup bleu cheese or ranch dressing 
• 2 cups shredded cooked chicken 
• 1/2 cup crumbled bleu cheese or your favourite shredded cheese 

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients in a 1-quart baking dish.
3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Ingredients

• 1 lb imitation crabmeat; flaked
• 8 oz cream cheese; softened
• 1/2 c mayonnaise
• 1 sm onion; finely chopped
• 1 celery; finely chopped
• 1 1/2 ts dill weed

Instructions

1. Combine all ingredients. Garnish with a sprig of dill or parsley. 
2. Serve on crackers.

Ingredients

• 1 1/2 cups lowfat cottage cheese
• 2 tablespoons lemon juice
• 2 tablespoons shredded carrot
• 1 tablespoon sliced green onions
• 1 tablespoon chopped parsley
• 1 1/2 teaspoons chopped fresh dill OR 1/2 teaspoon dill weed
• 1 dashes pepper
• assorted fresh vegetables

Instructions

1. In blender container, combine cottage cheese and lemon juice. Cover; blend 3 to 5 minutes at medium speed or until smooth.
2. Stir in carrot, onions, parsley, dill and pepper. Garnish as desired. Serve with cut-up fresh vegetables for dipping.
3. Makes 1 1/2 cups.

TIP: Mixture can also be used as a topping for baked potatoes.

Ingredients

• 16 oz. Velveeta Cheese
• 1 half and half cream/milk
• ½ teaspoon ground cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 15-oz can no-bean chili
• 3 teaspoons chili powder
• 2 teaspoons cumin
• juice of 1 lime juice (about 1 tablespoon)
• tortilla chips, for serving

Instructions

1. Cut velveeta cheese into cubes. Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour
3. Serve with tortilla chips.

Ingredients

• 2 cups pinto beans *
• 1/4 cup mayonnaise or salad dressing
• clove garlic, finely chopped
• 1/2 tsp red chiles, ground
• 1/4 tsp salt and pepper 

Directions

1. Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips.
2. Makes 2 cups of dip.

* Pinto beans can be home cooked or canned.

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions

1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Ingredients

• 1 can Campbell's® Chunky™ Chicken Broccoli Cheese with Potato Soup 
• 5 slices American pasteurized process cheese product, cut up 
• 5 slices fully cooked bacon, chopped 
• 1 tablespoon chopped fresh chives 
• Tortilla chips

Directions

1. Heat the soup, cheese, bacon and chives in a 2-quart saucepan over medium heat until the cheese is melted and the mixture is hot and bubbling.  Serve with the tortilla chips for dipping.

Ingredients

• 1 envelope (about 1 ounce) dry onion soup mix 
• 1 container (16 ounces) sour cream 
• 1 cup chunky salsa 
• Sliced green onion 
• Tortilla chips or fresh vegetables 

1. Stir the soup mix, sour cream and salsa in a medium bowl.  Cover and refrigerate for 2 hours.  Sprinkle with the onion. Serve with the tortilla chips for dipping.

Ingredients

• 2 tbsp (30 mL) butter
• 1 small leek, (white and light green parts only), thinly sliced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) all-purpose flour
• 1/2 cup (125 mL) whipping cream 35%
• 1/3 cup (75 mL) milk
• 1/4 tsp (1 mL) each smoked paprika, and salt
• Pinch each cayenne pepper, and black pepper
• 1 steamed lobster, (450 g), shelled and chopped (about 1 cup meat)
• 1/2 cup (125 mL) shredded Gruyère cheese
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) dry sherry

Directions

1. In saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 3 minutes. Sprinkle in flour; cook, stirring constantly to prevent browning, for 2 minutes.
2. Whisk in cream, milk, paprika, salt, cayenne pepper and black pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until sauce is thick enough to coat back of spoon, about 4 minutes. Whisk in lobster, half of the Gruyère cheese, the lemon juice and sherry; cook, stirring often, until lobster is heated through.
3. Scrape into 2-cup (500 mL) baking dish; sprinkle with remaining cheese. Broil until golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.

Ingredients

• 1 tablespoon Canola oil
• 1 tablespoon minced shallot (about 1 small)
• 2 teaspoons minced garlic (about 2 medium cloves)
• 1 to 2 Bird's Eye chili peppers, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons mayonnaise
• 1 to 2 tablespoons Sriracha hot sauce
• 1 tablespoon fresh juice from 1 lime
• 1 teaspoon fish sauce
• 1/4 teaspoon sugar
• 16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note above)
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves, divided
• Salt and freshly ground black pepper

Directions

1. Heat the oil in a small skillet pan over medium high heat until shimmering. Add the shallots, garlic, and chili peppers and cook until the shallots soften and the garlic just begins to brown, 2 to 4 minutes. Transfer mixture to a medium bowl and allow to cool completely.
2. Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crab meat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper as needed.
3. To serve, transfer the dip to a clean serving bowl, or into individual ramekins, and garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or vegetable platter.

This recipe is way simpler than I thought it would be and tastes just like it does at Arby's.  Enjoy.
Ingredients

• 1 cup mayonnaise 
• 3 tablespoon bottled horseradish cream sauce
• 1 tablespoon sugar

Directions

1. Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.  
2. Enjoy on everything!

Ingredients

• 1/2 pound Swiss cheese, grated
• 1/2 pound Gruyere cheese, grated
• 1 tablespoon cornstarch
• 3 tablespoons butter
• 2 large yellow onions, diced medium
• 10 ounces evaporated milk
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

Directions

1. Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
2. Melt butter in a medium saucepan over high heat. Add in onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, 20-30 minutes total. Transfer to a small bowl.
3. Place evaporated milk and Worcestershire sauce in now empty saucepan. Bring to a boil over medium-high heat, scraping bottom of pan with wooden spoon to release any remaining fond. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in caramelized onions and thyme. Season with salt and pepper to taste. Transfer to a bowl and serve immediately.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound finely sliced ribeye, roughly chopped
• 2/3 cup finely chopped yellow onion
• 1 (15 ounce) jar cheese spread (such as Cheez Whiz)
• Kosher salt
• Freshly ground black pepper

Directions

1. Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
2. Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.

Ingredients

• 1/2 cup water
• 1/2 cup corn syrup
• 1/3 cup plus 1 tablespoon white vinegar
• 2 tablespoons ground dried mustard 
• 4 teaspoons cornstarch 
• 1 tablespoon granulated sugar 
• 1 tablespoon vegetable oil 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon salt 
• 10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce from heat and chill in refrigerator in a covered container.

Makes 1 cup.

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Instructions

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3. Cover and cook on low heat for 2 hours.
4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
5. Serve immediately, garnished with bacon and chives, if desired.

Ingredients

• 2 tablespoons vegetable oil
• 1/2 onion, diced
• 1 tomato, diced
• 10 large roasted green chile peppers,
• seeded and chopped
• 1/2 cup shredded queso asadero (white
• Mexican cheese)
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup milk
• salt to taste

Directions

1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

Ingredients

• 1 cup low-fat mayonnaise
• 1 cup low-fat sour cream
• Juice of 3 limes
• 4 cloves garlic, crushed
• 1 ½ cups finely chopped fresh cilantro
• 1 ½ cups finely chopped shallots
• 5 tsp hot pepper sauce, or to taste
• Salt and freshly ground white pepper to taste (optional)
• 1 bag tortilla chips

Directions

1. In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, shallots, hot pepper sauce, salt and pepper. Chill until serving.

Ingredients

• 1 bunch of broccoli, cooked
• 6 eggs
• ½ cup milk
• 1 jar Salsa Con Queso
• 1 jar Salsa
• 1 bag restaurant style tortilla chips

Directions

1. Combine all ingredients in a round heat-safe dish. Bake in 350 degree oven for 20 minutes. Serve with salsa.

Ingredients

• 1 cup mayonnaise
• ½ cup sour cream
• ¾ cup crumbled blue cheese
• 2 tbsp lemon juice
• 1 red pepper, finely chopped
• 1 bag tortilla chips

Directions

1. Mix together all ingredients except red pepper. Put a bit of mixture onto each chip and garnish with red pepper. Serve immediately.