Honey Dill Sauce

1 1/2 cups mayonnaise
1 cup liquid honey
2 tsp dried dillweed

Makes 2 1/2 cups sauce.

Cheese Fondue

1-1/2 cups margarine (I use a lot less - just enough to saute, not deep fry)
1/2 onion, chopped
Garlic salt
2 cans sliced mushrooms, chopped
1 lb Velveeta
2 cans mushroom soup

Saute together margarine, onion, garlic salt and mushrooms until onions are clear. While sauteing, chop Velveeta into smaller pieces and put into slow cooker. Add mushroom soup and sauteed mixture. Stir and cook until it's all melted together.

Classic Spinach Dip

1 package spinach, thawed and well drained
1 cup sour cream
1 cup mayonnaise
1 package 7 vegetable soup mix
Chopped onions, optional

Mix together and let sit overnight. 

Hot Hamburger Dip

1 lb lean ground beef
1 onion, chopped
3 tomatoes, chopped
¼ lb (125 g) cream cheese, cubed
2 ½ cups Velveeta cheese, cubed
8 oz (250 g) cheddar cheese, shredded
1/3 cup jalapeno peppers, finely chopped
½ pkg taco seasoning

Brown beef, onion and taco seasoning; mix together. Combine all ingredients in a large casserole dish and back at 350 for 1 hour, stirring halfway through. Serve with nacho chips.

I cooked this in my slow cooker. This also freezes well.