Queso Blanco Spinach and Artichoke Dip

1 lb. (16 oz) Queso Blanco Velveeta, cut into 1/2" cubes
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
1 can (14 oz) artichoke hearts, drained and chopped
1/4 tsp. onion powder
1/4 tsp. garlic powder

Combine ingredients in microwaveable bowl.  Microwave on high for 3 minutes, then stir.  Continue to microwave for 2 additional minutes or until Velveeta is completely melted and mixture is well blended. 
Serve with assorted cut fresh veggies, crackers, or tortilla chps.  Refrigerate any leftovers.

Makes 32 servings, 2 Tbsp. each. 

Taco Dip

Courtesy of Cooks.com

1 (8 oz) pkg. cream cheese
1/2 pkg. powedered taco seasoning
1/2 bottle taco sauce (not salsa)
2 cups taco style shredded cheese
lettuce
2 tomatoes
onion (optional)
Frito's Scoop corn chips

Mix softened cream cheese and powdered taco seasoning in a bowl. Add small amounts of taco sauce until mixture is a spreadable consistency.
Spread onto shallow platter or plate. Spread a little of the taco sauce onto mixture.
Spread lettuce, tomatoes and onions (if desired) evenly. Top with cheese. Serve with Frito Scoops.

Cheesy Buffalo Chicken Dip

1 pkg. (8 oz) cream cheese, softened
1/2 c. blue cheese crumbles
1/2 c. blue cheese dressing
1/2 c. Frank's RedHot Buffalo Wing Sauce
2 c. cooked chicken

Mix ingredients in pie plate. Bake at 350* F for 20 min. until hot and bubbly. Stir.