A co-worker of mine has made this a couple of times for us and it's such an easy one, Thank you Chelsea!

You'll need:

-          1 block cream cheese

-          1 Hidden Valley ranch packet

-          1/4 cup light beer

-          1.5 cups sharp cheddar cheese

All you need to do is mix together, shape into a ball and refrigerate for about an hour, then serve with crackers. 




This dips name was coined by my sister, Allie because it is so I could eat it for a full meal. 

You'll need:

-          1 lb spicy Italian sausage

-          1 cup sour cream

-          1 block cream cheese

-          1 can diced tomatoes

-          1 cup shredded cheese

-          Green onion

-          10 oz thawed and drained frozen spinach

Brown your sausage in a pan and in a separate dutch oven put your cream cheese, sour cream, cheese, tomatoes and green onion. Thaw and drain the spinach and combine with cheese mixture. Mix until everything is melted together. Mix in sausage to dutch oven when finished cooking and serve with tortilla chips. 




You'll need:

-          1 lb spicy Italian sausage

-          1/2 block Velveeta white queso

-          1 can Rotel

-          2 small cans green chilles

-          1 block cream cheese

-          1 cup sour cream

-          1 cup shredded cheddar cheese

-          Dash of Siracha for spice

Brown your sausage in a pan and in dutch oven melt the Velveeta, cream cheese, shredded cheese sour cream together. Once mixed add your green chilles, Rotel and sausage. Add Siracha to taste and serve with tortilla chips. 



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You'll need:

-          3-4 avocados depending on size

-          Pico de gallo from Kroger (pre-packaged)

-          Lemon juice

-          Garlic salt

-          Garlic

-          Pepper

You guys, the pre-packaged pico from Kroger is such a time saver with this guacamole. My good friend Larissa told me about it and I have never looked back. It takes your guac to the next level. 

Start by halving and mashing the avocado together. In this recipe I used 3 because the avocados were so big but I usually use 4 regular sized. I like to leave mine chunky but mix to desired consistency. Mix in the pre-packaged pico de gallo. Add lemon juice, garlic salt, garlic and pepper and mix. Serve with tortilla chips. 



You'll need:

-          20 (5 inch) tortillas

-          Olive oil

-          Sea salt

-          Pepper

Set your oven to 375. Cut tortillas into triangles (or use a cookie cutter of any shape). Spray pan with non stick cooking spray and arrange tortillas onto pan. In a small bowl mix a pour of olive oil, pepper and sea salt. Lightly coat the tops of the tortillas with olive oil mixture and put in oven for 10 minutes (check on these often, you could put them in for more or less time depending on your oven). Serve with favorite dip. 

Enjoy your 4th of July weekend! Be safe and eat lots of dips.