1: For Buffalo chicken dip, preheat oven to 350°F.
2: Toss shredded chicken with mayo, cream cheese, hot sauce, garlic powder, and half of the shredded cheese.
3: Transfer mixture to a baking dish and top with the remaining cheese.
4: Bake for 20 minutes.
5: Broil for 2 minutes and garnish with green onion or jalapeño.
6: For caramelized onion dip, slice 3 large onions.
7: Sauté onions in 1/4 cup olive oil over medium-low heat for 20 minutes, stirring often.
8: Remove sautéed onions and let cool, then dice finely.
9: Combine diced onions with Greek yogurt, apple cider vinegar, diced chives, cayenne, salt, and pepper.
10: For classic layered dip, combine Greek yogurt and taco seasoning and set aside.
11: Mash avocados with lime juice and sea salt.
12: Assemble the layer dip starting with beans, yogurt, guacamole, salsa, and cheese.
13: Garnish with green onion or jalapeño.
