Franks Red Hot Buffalo Chicken Dip

1 pkg (8oz) Cream Cheese
2 cans (9.75 oz) Canned Chicken breat meat- like for chicken salad
1/2 C Franks Red Hot Buffalo Sauce
1/2 C Ranch Dressing
1/2 C Monty Jack/ Colby Blend Shredded Cheese

1. Stir Cream Cheese in a baking dish until softened and smooth. Then add all remaining ingredients and mix well.
2. Bake at 350 for 20 min or until hot a bubbling. Stir and serve with crackers or Tostitos. I like the Scoops it picks up the dip good.

I bet you could heat it in a little crock pot too, I haven't tried it yet though.

From: Michelle Bash

Extra Easy Hummus

1 (15 oz) can garbanzo beans, drain and reserve liquid
1 clove garlic, crushed
2 teaspoons cumin
1/2 teaspoon salt
2 tablespoons olive oil (I probably use more)
2 tablespoons lemon juice

1. Blend all ingredients, gradually add bean liquid until desired consistency.
2. Best if you let sit in fridge prior to serving.

Creamy Cucumber Dip

WHAT YOU NEED:

1 pkg. (8 oz.) Cream Cheese, softened
1 cup finely shredded cucumber, well drained
1/2 cup Shredded Swiss Cheese
1/2 tsp. dill weed
1/2 tsp. lemon juice
1/4 tsp. minced fresh garlic
1/4 tsp. salt

MIX all ingredients until well blended; cover.
REFRIGERATE at least 2 hours or until ready to serve.

SERVE with assorted crackers and fresh vegetable dippers.

taziki

16 ounces (2 cups) of thick Greek yogurt or plain low fat yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (remove seeds)
1 tablespoon of olive oil
2 teaspoons of lemon juice

Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!

Tangy Bean Dip

2 cups cannellini beans
2 cloves garlic
1/4 cup lemon juice
1/4 cup extra-virgin, olive oil
3/4 teaspoon salt

Puree all the ingredients together in a food processor. Mix in fresh chopped herbs such as parsley, rosemary, or thyme, if you desire. Serve on toasted pita triangles.

Source: delish.com

BLT Dip

1 cup mayo
1 cup sour cream
1 Lb bacon (crumbled)
2 tomatoes (diced)
pepper to taste

Cook bacon, drain grease and crumble bacon. Let bacon cool or refrigerate bacon. Mix all ingredients together and serve with toasted bread or crackers.