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First up is Pepperoni Cheese Ball
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\nIngredients:
\n  1 tub Cracker Barrel Cheese (8 oz)
\n  8 oz Soft cream cheese
\n  3 tbsp french onion dip
\n  1/2 stick pepperoni (grated)
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\nDirections:
\n  Blend all until mixed. Mold to dome shape. Cover with thin slices of   pepperoni.
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\nSecond is Crack Sausage Dip
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\nDirections
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\n1 lb. Bob Evans sausage regular or hot (red wrapper) 2   blocks cream cheese cubed \u2013 do not use low or no fat. 1 can Rotel tomatoes   with diced chilies \u2013 do not drain Brown sausage in pan. (Usually grease is   cooked off but drain if needed.) Add cream cheese and Rotel tomatoes. Blend   until creamy smooth. Serve with tortilla chips.
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\nThird is Lasagna Dip
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\ningredients
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\n    1/2 pound ground turkey or beef or beef and sausage mix
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\n    1 cup lasagna tomato sauce
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\n    1 cup low fat cottage cheese or ricotta or cream cheese
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\n    1 cup partially skim mozzarella, shredded
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\ndirections
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\n    Cook the meat and drain, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
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\n    Spread the cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
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\n    Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.
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\nSlow Cooker: Implement step 1, layer everything in the slow cooker the same as in the pan and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.