1 (16 ounce) jar salsa
 8 ounces cream cheese softened
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 can chopped black olives, drained
2 cups shredded Monterey jack cheese
1 tablespoon red wine vinegar
Salt and pepper to taste
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8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne
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1 large (24 ounce) round loaf Italian bread
16 ounces softened cream cheese
20 ounces chopped oysters
1/4 cup oyster liquid
3 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Raw vegetables for dipping
Parsley
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3/4 cup green chile sauce
3/4 cup chicken stock
6 ounces mild Cheddar or a combination of
    Cheddar and Monterey jack, grated
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1 pound Velveeta, cubed
1 (16 ounce) tube Owen’s breakfast sausage
1 can Ro-Tel diced tomatoes, undrained
1 can cream of mushroom soup
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1 large can tamales, coarsely chopped
1 medium can plain chili
2 green onions, sautéed in butter
1 can Ro-tel tomatoes
1 pound grated sharp Cheddar cheese
Garlic to taste
Worcestershire sauce to taste
Tabasco sauce to taste
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1 cup Monterey jack or asadero shredded cheese
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, finely chopped
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Source: Southern Living
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1 pound ground beef
1 small onion, chopped
1 pound bulk sausage
Dash Worcestershire sauce
2 pounds mild Mexican Velveeta
1 (4 ounce) can green chiles
1 teaspoon salt (optional)
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1 French bread (long)
1 package cooked ham, chopped
8 ounces cream cheese
1 (16 ounce) container sour cream
3 or 4 green onions
Dash of Worcestershire sauce
1 large block Colby jack cheese, shredded, separated
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