2 limes
2 (8 ounce) tubs cream cheese with chive and onion
2 (8 ounce) cartons refrigerated guacamole dip
1/2 cup chopped onion
Several dashes bottled hot pepper sauce (optional)
Tortilla chips

Finely shred the peel from the limes. Measure 1 teaspoon peel; set aside. Squeeze the juice from the lines. Measure 3 tablespoons juice; set aside.

In a 1 1/2-quart slow cooker combine cream cheese, guacamole dip, onion, reserved lime peel and juice, and if desired, hot pepper sauce.

Cover and cook on LOW for 2 1/2 to 3 hours. Allow to stand 15 minutes before serving. Stir before serving with tortilla chips.