Delicious Dips Made Three Ways

In a large skillet, over medium low heat, melt the butter. To the melted butter in the skillet, add the diced onions and the salt.

Cook and stir until soft and golden brown, about 15 minutes or until done. Set the onions aside to cool.

Next, in a large mixing bowl, add the sour cream, mayonnaise, garlic granules, onion powder, and black pepper.

Whisk together until smooth. Gently fold in half the chives (2 Tbsp.), half the bacon (2 slices crumbled), and all the cooled onions. Continue folding until well combined.

Chill for several hours. Serve cold with the remaining bacon and chives on top. Best with potato chips, carrot sticks, celery sticks, and more. Recipe note: For a meat-free version, omit the bacon or let guests add their own.

In a large bowl, combine all ingredients except for the feta cheese. Whisk them together until well blended and creamy.

Then fold in the feta cheese. Cover and chill for several hours or overnight. If needed, gently stir ingredients before serving.

Serve cold with cut vegetables to include carrots, peppers, celery, fennel, radishes or sliced pita. Recipe note: Letting this dip sit refrigerated for several hours can enrich the flavors.

In a large skillet, over medium low heat, heat the olive oil. Add shredded chicken. Heat the chicken just until the meat is warm, for about 3 to 5 minutes, stirring occasionally as needed.

Once the meat is warm, add the hot sauce, softened cream cheese and ranch dressing. Cook and stir until the mixture is well-blended and heated through, for about 4 minutes.

Mix in half (3/4 cup) of the cheddar cheese, reserving the other half. Turn off the stovetop and transfer the mixture to a slow cooker.

Sprinkle the remaining cheese (3/4 cup) over top without mixing it in. Cover and cook on low heat for about 45 minutes until the dip is hot and bubbly.

Serve with sturdy crackers, pita chips, crusty bread, or celery and carrot sticks. Recipe note: Let guests add extra hot sauce on the side.