• 8 ounces cream cheese

• 1/3 cup sour cream

• ½ package taco seasoning mix

• Chopped tomatoes, onions, shredded lettuce, and shredded cheese

Mix well in crock pot, heat on low until warm, OR warm in microwave stirring often.

Top with Chopped tomatoes, onions, shredded lettuce, and shredded cheese. Milwaukee style says to serve with Doritos or Tostitos.

• 2x (8 1/2 oz) cans of artichoke hearts, not marinated

• 1 cup of parmesean cheese

• 1x (8 oz) package of shredded mozzerella cheese

• 1 cup mayonnaise

• 1 tsp garlic salt

Mix together and put in an 8" x 8" baking dish, bake 25 to 30 mins at 350 F or until lightly browned.

Serve with Pinah Rye Chips.

• 1 can original Rotel

• 1/2 cup nutritional yeast

• 3 tbsp flour

• 1 tsp yellow mustard

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp ground cumin

• 1/2 tsp chili powder

• 1/2 tsp salt

• 1 cup nondairy milk, plain

• 1 tbsp fresh lemon juice

Puree the can of Rotel in a blender/food processor until smooth. Add the nutritional yeast, flour, mustard, spices, and salt and blend until smooth.

Lightly oil a small crockpot. Pour in queso mixture, then stir in nondairy milk until well incorporated. Cover, cook on low for 2 hours, stirring occasionally. If crockpot has setting, can turn up to high for last 20 to 30 minutes.

When done, unplug crockpot and stir in lemon juice.