I love to go to a potluck because it is an opportunity to make something special, and taste other peoples' special recipes. Here are a couple of recipes that'd carry well, plus onion rings for that midnight craving at home.

Here's that classic layered Mexican dip. Sounds like a lot of ingredients, but it's a nice party dish.

Sombrero Dip
3 Ripe Avocados, peeled and mashed
2 Tbsp. Fresh Lemon Juice
Dash of Garlic Salt
Dash of Black Pepper
1 c. Sour Cream
1 c. Mayonnaise
1 (1-1/4 oz) pkg. Taco Seasoning
4 (9 oz) cans Bean Dip
1 (16 oz) jar Picante Sauce
1 c. Onion, chopped
3 Tomatoes, chopped
1 (6 oz) can Pitted Black Olives, drained
Sliced Jalapeno Peppers, optional
8 oz. Sharp Cheddar Cheese, grated
4 oz. Monterey Jack Cheese, grated

In a bowl, stir together the avocado, lemon juice, garlic salt and black pepper. Set aside. In another bowl, mix the sour cream, mayo and taco seasoning. Set aside. In a wide shallow bowl, layer the bean dip, avocado mixture, sour cream mixture, picante sauce, onions, tomatoes, olives and peppers, to taste. Top with both cheeses. Serve with tortilla chips.

I'm not a slave to chocolate, but some people are, so here's something to think about with cream cheese AND butter.

Chocolate Chip Cheese Ball

1 (8 oz) pkg. Cream Cheese, room temperature
1 stick Butter, room temperature
1/4 t. Vanilla
2 Tbsp. Brown Sugar
3/4 c. Powdered Sugar
3/4 c. Mini Chocolate Chips
Pecans, chopped

With a hand mixer, beat together cream cheese, butter and vanilla. Add brown sugar and powdered sugar and beat until smooth. Add chocolate chips. Refrigerate 2 hours. Shape and roll in chopped pecans. Keep refrigerated. Serve with Nabisco Graham Cracker Sticks.

Okay, I'm not saying you should run out to the kitchen and make these onion rings, but I love the sound of the ingredients.

Sweet ‘n’ Hot Onion Rings

2-1/2 c. All-purpose Flour
1/2 c. Cornstarch
1/4 c. Sugar
3 Tbsp. Baking Powder
1 Tbsp. Ground Red Pepper
2 t. Salt
2 c. Club Soda
Vegetable Oil, for frying
2 Sweet Yellow Onions, cut into 3/8-inch thick slices and separated into rings

In a large bowl, combine flour, cornstarch, sugar, baking powder, ground red pepper and salt. Whisk club soda into mixture. In a large soup pot, heat 2 inches of oil over medium heat until hot, but not smoking. Dip each onion ring into the batter, allowing the excess to drip back into the bowl. Fry a few onion rings at a time for 5 to 6 minutes or until golden, turning once during cooking. Drain on a paper towel lined platter before serving.