Don’t have guests over without trying these great dip options

Seven Layer Dip 1 (1 oz) package taco seasoning mix 1 (16 oz) can refried 1 (8 oz) package cream cheese, softened 1 (16 oz) container sour cream 1 (16 oz) jar salsa 1 large tomato, chopped 1 bunch chopped green onions 1 small head iceburg lettuce, shredded 1 (6 oz) can sliced black olives, drained 2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. - Sue Case Hot Artichoke and Spinach Dip II 1 (8 oz) package cream cheese, softened ¼ cup mayonnaise ¼ cup grated Parmesan cheese ¼ cup grated Romano cheese 1 clove garlic, peeled and minced ½ teaspoon dried basil ¼ teaspoon garlic salt salt and pepper to taste 1 (14 oz) can artichoke hearts, drained and chopped ½ cup frozen chopped spinach, thawed and drained ¼ cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. - Tiffany Brennan Real Hummus 1 clove garlic 1 (19 oz) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans. Easy2 avacodos Guacamole-RoyHobbs 1 small onion, finely chopped 1 clove garlic, minced 1 ripe tomato, chopped 1 lime, juiced salt and pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors. - Denise Goodman Salsa 4 large tomatoes, chopped 1 onion, chopped ½ cup chopped fresh cilantro 3 cloves garlic, minced 1 tablespoon lime juice 1 tomatillo, diced (optional) salt to taste 1 jalapeno pepper, minced

In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve. - Cecilia Donnelly Cheddar Ranch Dip 1 (16 oz) container sour cream 1 (1 oz) package dry Ranchstyle dressing mix 1 (3 oz) can bacon bits 1 cups shredded Cheddar cheese

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving. - Ronnas White Cheese Dip 24 oz white American cheese, cubed 12 oz Monterey cubed Jack cheese, 1 pint half-and-half 1 pint heavy whipping cream 1 (4 oz) can diced jalapeno peppers, drained 1 cup frozen chopped spinach, thawed and squeezed dry

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving. -ecmcg