In a bowl, mix 1 cup spreadable cream cheese and 1/2 cup each sour cream and mayonnaise until very smooth. Mix in 1 Tbsp. lemon juice, 1 tsp. hot pepper sauce, 2 tsp. Worcestershire, 1 large, minced garlic clove and 3 Tbsp. chopped fresh oregano or parsley. Serve dip with raw vegetables, crackers or chips. Or, use this as a base to make these other dips.

Heat 2 Tbsp. olive oil in a skillet set over medium heat. Add 1 large onion, diced, and cook until tender and caramelized, about 10 minutes. Cut 3 to 4 strips of bacon into small cubes, fry until crispy and drain well. Make the Tangy Cream Cheese Dip noted to the left. Mix in one cup of grated old cheddar and the onions. Spoon dip into a shallow, 4-cup baking dish and top with bacon and bit of grated cheddar. Bake at 350°F for 20 minutes, or until the dip is hot and light golden. Sprinkle with green onions, to taste, and serve.

Make the Tangy Cream Cheese Dip noted to the left, using a food processor to blend. Add 1 ripe, medium avocado, peeled, pitted and cubed, and 1 cup of packed baby spinach/arugula mix to the food processor, pulse until smooth. Spoon into a serving bowl, garnish with chopped cherry tomatoes and cilantro sprigs and serve, with tortilla chips for dipping.