Cheddar isn't even a mexican cheese, anon. You can make a chorizo or sausage filled cheese dip, which can be easily made with Rotel, some kind of fresh white cheese, and flavorful crumbles of hispanic sausage, or drier chorizo crumbles. Creamy corn elotes dip is making a trend at the moment. So is pickled jalapeno dip, aka "jalapeno popper dip" as well as the original 7-layer dip.
There is a lime juice marinated "texas caviar" kind of salsa alternative that I enjoy with cassava chips more than tortilla chips, goes nice with pico de gallo flavors, which is mostly bell pepper, jalapeno, onion, cilantro, lime, and either black beans or black eyed peas.
Also consider a fruit salsa, using mangoes, peaches, or pineapple for the tomatoes in the pico de gallo recipe. You can also use canned fire roasted tomatoes to cook up some salsa borracha or some other cooked salsa. There are easy recipes for using tomatillos too, just a quick poach and into the blender.
I prefer tortilla chips for spinach-vegetable dip, and use the knorr recipe with double the green onions, and always with water chestnuts.