National Chip And Dip Day
March 23rd is National Chip and Dip Day and that got me to thinking about my all-time favorite junk food; onion dip with ridged potato chips. But since I find it hard to believe that a whole day could be devoted to only one snack food, I decided to do a little research on the subject.
National Chip Day and Dip Day is not listed on any official calendars or government sites, so most likely it’s wholly manufactured by the chip industry. Plus, its not only about onion dip and ridged chips, but includes a whole host of other kinds of chips and dips using ingredients from avocados to watermelon and sausage. And with March Madness in full swing I couldn’t think of better recipes to try than those party stalwarts…Chip & Dip.
The first recipe I tried was a trational bean dip called Quick and Easy Black Bean Dip. The ingredients were healthy for the most part with lots of veggies and juices. Although the recipe says to serve it with corn chips, I also tried it with vegetables and it was creamy and full-bodied. Plus, the jalapeno peppers added a little bite that perked up otherwise dull black beans.
1 can black beans, washed & drained
8-10 cherry tomatoes
4 oz . green chili sauce
8-12 jalapeno pepper slices
1 tsp. cumin
1/2 med. onion, chopped
juice of 1/4 lime
juice of 1/4 lemon
1 tsp. light extra virgin olive oil
fresh ground pepper to taste
Put all items in the food processor, process until smooth and blended. Put in a fun bowl and chill.
After a traditional-type dip I wanted to try something really daring, so I made Creamy Watermelon Dip and Cinnamon-Sugar Pita Crisps. Although watermelon is hard to find this time of year I bought one of those really small sliced ones at the supermarket as you only need 2 cups. The hardest part was cutting up the pita and baking it. Otherwise, the whole process took less than 10 minutes to make and tasted delicious.
5 6-inch pitas, whole wheat or white, cut into wedges
5 Tbs. sugar
2 tsp. cinnamon
8 oz. reduced fat cream cheese
1/2 tsp. cinnamon
3 C. fat free whipped topping
1 C. powdered sugar
2 C. watermelon chunks, seedless or seed removed
Preheat oven to 350 degrees. Spread pita wedges on large baking sheet, spray with butter spray. Combine cinnamon and sugar in a small bowl and sprinkle on pita wedges. Bake 10 minutes. In a large bowl, combine cream cheese, cinnamon, whipped topping and powdered sugar. Beat with electric mixer on medium until creamy. Add in watermelon chunks and beat until blended. Serve with pita chips or fresh fruit.
Finally, I wanted to make a traditional chip dip that I could serve instead of the store-bought onion dip. Cream Cheese Dip has all the flavor of dairy case dips without all of the additional chemicals. The secret is to make sure that the cream cheese is warm enough to blend well with the rest of the ingredients before starting.
1 8-oz. pkg. cream cheese (can use lo-cal)
1/2 C. Miracle Whip
1/2 C. Catalina Dressing (can use lo-cal)
milk (enough to make desired consistency)
Soften cream cheese. Cut onion in half and scrape cut sides with a knife so the juice runs into the mixture. Add Miracle Whip, Catalina dressing and beat with mixer. Add enough milk to the mixture to be of desired dip consistency. Chill at least an hour to blend flavors.
So the next time you’re wondering what chip and dip to serve, take a look at these and other great recipes from Recipe4Living. You and your guests won’t be sorry you did. And, Happy National Chip and Dip Day!
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