Snack on This!
March 23 is National Chip and Dip Day. It marks the day we celebrate America’s favorite snack duet – the perfect combination that is loved by many.
Humans have been dipping their food into sweet and savory sauces for centuries. Some of the earliest dips, including hummus, originated in the Mediterranean region. However, the modern chip-and-dip craze didn’t take off until the 1950s, thanks to marketing campaigns by Lipton Soups.
Even though, just days earlier on March 14, we observe National Potato Chip Day, potato chips aren’t the only dippers you can celebrate with. There are tortilla chips, corn chips, pretzel chips and even popcorn chips, to name a few. Choose your favorite and then pair it with a tasty dip including salsa, taco, French onion, guacamole, cheese, bean, spinach, shrimp, crab, ranch or one from the list that goes on and on.
To celebrate National Chip and Dip Day, invite some friends over for a potluck-style chip and dip party. Here are a few simple recipes that are sure to impress:
Buffalo Chicken Dip
Ingredients
- • 4 oz. cream cheese (softened)
- • 1/2 cup sour cream
- • 1/4 – 1/2 cup hot sauce
- • 2 cups shredded rotisserie chicken
- • celery seeds
- • chopped scallions
- • shredded cheddar
- • crumbled blue cheese
Directions
- Preheat oven to 425 degrees F.
- Mix cream cheese, sour cream and hot sauce; fold in shredded rotisserie chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake until bubbly, about 20 minutes.
- Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.
Courtesy: Food Network
White Bean Dip
Ingredients
- • 1 (15-ounce) can cannellini beans, drained and rinsed
- • 2 cloves garlic
- • 2 tablespoons fresh lemon juice
- • 1/3 cup olive oil, plus 4 tablespoons
- • 1/4 cup (loosely packed) fresh Italian parsley leaves
- • Salt
- • Freshly ground black pepper
- • 6 pitas
- • 1 teaspoon dried oregano
Directions
- Preheat the oven to 400°F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
Courtesy: Giada De Laurentiis
Chocolate Chip Dip
Ingredients
- • 8 oz. cream cheese (softened)
- • 1/2 cup butter (softened)
- • 3/4 cup confectioners’ sugar
- • 2 tablespoons brown sugar
- • 1 teaspoon vanilla extract
- • 1 cup miniature semisweet chocolate chips
Directions
- Beat cream cheese and butter together in a bowl until smooth. Add confectioners’ sugar, brown sugar and vanilla, and stir. Fold in chocolate chips. Serve with graham crackers.
Crab Dip
Ingredients
- • 1 can crab meat
- • 2 – 8 oz. cream cheese (softened)
- • 1 bottle cocktail sauce (or make your own)
- • crackers
Directions
- Drain crab meat, mix with cream cheese and roll into a ball. Pour cocktail sauce over ball. Serve with crackers.
Caramelized Onion Dip
Ingredients
- • 2 tablespoons unsalted butter
- • 2 medium onions, thinly sliced
- • kosher salt and black pepper
- • 8 oz. cream cheese (room temperature)
- • 1 cup sour cream
- • 2 tablespoons chopped fresh chives
Directions
- Melt the butter in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.
- In a medium bowl, mix together the onions, cream cheese, sour cream, chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve with the thick-cut potato or vegetable chips.
