Mash the avocados in a bowl until creamy but with a few chunks remaining.

Stir in the lime juice, chopped onion, cilantro, tomatoes, and jalapeño if desired.

Season with salt and pepper to taste.

Serve immediately or refrigerate until ready to serve.

Thaw and drain the spinach, then combine it with chopped artichoke hearts in a mixing bowl.

Add in the cream cheese, sour cream, Parmesan, and garlic powder.

Stir until smooth and well-combined. Season with salt and pepper.

Serve chilled with crackers or sliced veggies.

Grate the cucumber and squeeze out any excess water.

In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, dill, and lemon juice.

Stir until well-combined and season with salt and pepper.

Refrigerate for at least an hour before serving for the flavors to meld together.

In a bowl, mix together the sour cream and mayonnaise.

Add the ranch seasoning mix and fresh herbs, then stir until smooth.

Taste and adjust seasoning if needed. Chill before serving.

In a mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, ranch dressing, and cheddar cheese.

Stir until creamy and smooth. Season with additional salt and pepper if needed.

Serve chilled with tortilla chips or veggies.

In a food processor, blend the chickpeas, tahini, olive oil, lemon juice, and garlic.

Process until smooth, adding water as necessary to reach the desired consistency.

Season with salt to taste and serve with pita chips or fresh vegetables.