What to do with dip...

I've posted a lot about a little bit of dip, but it always seems like we have a tablespoon or two left in the containter and I can't throw it out.  I made these potatoes the other night and they were E.A.S.Y.  There are only 3 ingredients! They would be great with bbq chicken or ribs this summer.  Once again, I ate them cold for lunch the next two days (I am a traveling teacher and I have to eat lunch in my car).  They were still great!  Enjoy!

Weeknight Potatoes
Ingredients:
6 Small Baked Potatoes
3 TBSP Dip (I used French Onion, but Ranch, Dill, Spinach or Bacon would work just as well)
1 Cup Shredded Cheese (I used Colby)

1. Thoroughly wash potatoes (you're going to keep the skin on so this is important).  Cut off the ends and cook in the microwave for about ten minutes until soft.  I usually check at 5 minutes, and 7 minutes to make sure they're not finished yet.  You don't want your potatoes exploding!
2. When potatoes have cooled, slice into thin slices.  Pour into a bowl.  Mix in cheese and dip.  Spray a large skillet with non-stick spray. Spread potato mixture into the skillet.  Broil on high for 8 to 10 minutes until cheese is melted and bubbly (keep an eye on them, you don't want to burn them).  Serves 5 to 6