1. In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
2. Stir in flour and cook for 1 minute.
3. Slowly whisk in cream and broth and continue cooking until boiling.
4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
5. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
6. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
7. Sprinkle cheddar evenly over top(s).
8. At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.

Step 1
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Step 2
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Step 3
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

In a bowl, mash the avocado lightly with a fork or potato masher. Add the chopped onion, cilantro, and lime juice. Next add salt, pepper, and garlic to taste. Season a little at a time and then taste it to see if it’s enough. Add more as needed.  Once it tastes good, stir in the cut up the tomato.

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
3. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Mix first 6 ingredients together. Make into balls. Cook about 20 minutes, until brown. Let cool. Mix remaining ingredients for sauce and pour over meatballs. Cook on low for about 30 minutes.

Mix cream cheese, sour cream, and ranch mix. Spread onto tortillas, place ham on top. Roll up and cut. Put in fridge for 1 hour.

Mix everything together and serve with tortilla chips. Also great on chicken tacos.