Pumpkin Fluff Dip

From: Allrecipes.com

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 1/4 teaspoon pumpkin pie spice (adjust this to how "pumpkiny" you want it.)

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.

Pico De Gallo

From: The Pioneer Woman

5 plum tomatoes
1/2 large or small onion
3 jalapenos
cilantro
lime juice
salt
Quantities are approximate

Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Corn Salsa

From: Krista Tanner

1 Can Corn
1 Can Black Beans
1/2 Red Onion, small chop
1-2 Avocados
1 Bunch of Cherry Tomatoes (Use as much or as little as your family will like, I quarter them, so they are not over-whelming)
1/2 Bunch Scallions, chopped
2-3 Limes, juiced (Try one, and then add to taste, it always varies)
A Drizzle of Olive Oil
Salt
Pepper
Spike (sometimes if for whatever reason, if it is lacking that "Umph", I had a dash or two of Spike, which usually helps)