It’s a beautiful day in the neighborhood, everybody, and we’re about to make it a shade brighter: It’s National Chip and Dip Day!
If you’re like us, any time there’s a spread of chips and dip in front of us, we’re not stopping until it’s gone. And now there’s a national holiday justifying celebrating such a brilliant achievement? Hallelujah!
Just think of it as a viable excuse to chow down on more than your fair share and not feel bad about it. At least that’s what we’ll be telling ourselves when the food coma closes in.
So in honor of this holiday, we thought we’d share some staff favorites with you in case you felt like trying something new to celebrate the day.
Happy eating!
Amanda’s favorite: Greek Yogurt Onion Dip
The Ingredients:
- 1 tbsp olive oil
- 1 cup chopped shallots (about 2 large shallots; 1/3 pound)
- Kosher salt
- 1 tsp balsamic vinegar
- 1 cup 2-percent Greek yogurt
- 1/4 cup 1-percent milk
- 1/4 cup chopped fresh chives
- Freshly ground black pepper
- Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving
The Process:
Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.
Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.
(Note: This recipe is courtesy of FoodNetwork.com.)
Mandy’s favorite: Easy Guacamole
The Ingredients:
- 1/2 white onion, finely chopped
- 1 jalapeño (seeded for less heat, if desired), finely chopped
- 1/4 cup fresh cilantro, chopped
- kosher salt and black pepper
- 2 ripe avocados, diced
- 2 tbsp. fresh lime or lemon juice
The Process:
In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices. Add the avocados and lime juice and stir to combine.
(Note: This recipe is courtesy of RealSimple.com.)
Todd’s favorite: French Onion Dip
The Ingredients:
- 2 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 1 tsp kosher salt
- 1 garlic clove, minced
- 2 teaspoons Worcestershire sauce
- 1 1/4 cups sour cream
- 1/4 cup mayonnaise
- 1/8 tsp cayenne pepper
- 1/4 tsp freshly ground black pepper
- Potato chips for serving
- Crudités for serving
The Process:
In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.
In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper. Stir in the onion. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités for dipping.
(Note: This recipe is courtesy of Williams-Sonoma Kitchen.)
Jess’ favorite: Mediterranean 7-Layer Dip
The Ingredients:
- 8 oz. hummus
- 1 tomato, diced
- 1/2 cup diced cucumber
- 1/2 cup nonfat Greek yogurt
- 1/8 tsp salt
- 1/4 tsp paprika
- 2 canned artichoke hearts, chopped
- 2 roasted red peppers (4 halves), diced
- 1/4 cup crumbled feta cheese
- 2 tbsp minced flat-leaf parsley
- Kalamata olives, chopped (optional), for garnish
The Process:
In an 8×8 square serving dish, spread the hummus evenly on the bottom. Layer the tomatoes and cucumber over top. Dollop the yogurt over the vegetables, then gently spread with a rubber spatula. Sprinkle the yogurt with salt and paprika. On top of the yogurt, layer the artichoke hearts, roasted red peppers and feta cheese. Sprinkle the parsley over top and garnish with olives. Serve with fresh vegetables, pita chips or crackers.
(Note: This recipe is courtesy of CookinCanuck.com.)