One of my favorite dips (can be easy or complicated depending on laziness) is artichoke and black olives.
Easy: Two cans of artichoke hearts, and one can of pitted black olives. Drain them throw in a bowl, add salt and pepper, and olive oil.
***OPTIONAL*** some minced garlic (one or two cloves).
Pull out the stick blender, and make it smooth.
Hard: Same as above, but steam whole artichokes (don't forget the get the meat from the bottom of the petals as well as the heart (discard the beard of course), and get some good premium black olives (and spend a whole lot of time removing the pits).
***SIDE NOTE*** Depending on the method of preparation of the black olives you might not need to add olive oil.
I let y'all guess which is the tastier of the two...
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