We were excited to find out that Sunday (March 23) is National Chip and Dip Day, and we thought all of our readers would be happy to know it, too!
Just think of it this way, it’s a viable excuse to chow down on more than your share of your favorite dips this weekend and not feel bad about it! That’s what we’ll be telling ourselves when munch on our most-enjoyed dips.
In honor of this glorious holiday, we thought it right to share our staff favorites with you in case you felt like trying something new to celebrate the day.
So here are some of our favorites. Happy eating!
Sandra’s Restaurant Style Salsa
The ingredients:
•1 large can of whole peeled tomatoes
•1 bunch of cilantro
•6 to 7 cloves of garlic
•1/2 of a lime
•Salt (to taste)
Combine ingredients with squeeze of half a lime in blender, and blend for 6-7 seconds. So easy and always a hit!
Amanda’s favorite: Texas Caviar
The ingredients:
•1/2 purple onion, chopped
•1 green bell pepper, chopped
•1 red bell pepper, chopped
•1 bunch green onions, chopped
•1 jalapeno pepper, chopped
•1 tablespoon minced garlic
•1 (8 ounce) bottle zesty Italian dressing
•1 (15 ounce) can black beans, drained
•1 (15 ounce) can black-eyed peas, drained
•1/2 teaspoon ground coriander
•1 bunch chopped fresh cilantro
•Salt & pepper to taste
In a large bowl, mix together onion, bell pepper, green onions, jalapeno peppers, garlic, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro and season to taste with salt and pepper. Serve chilled.
(Note: This recipe is courtesy of AllRecipes.com.)
Lauren’s favorite: Pineapple Salsa
The ingredients:
•2 cups chopped pineapple
•1/2 medium sweet onion, chopped
•1/2 red bell pepper, chopped
•1 small jalapeño, seeds removed and chopped finely
•1/4 cup chopped, cilantro
•Fresh squeezed juice from one lime
•Salt
Mix all the ingredients, except the salt, in a medium bowl until the ingredients are evenly distributed. Season with salt.
Next, cover the bowl and place it in the refrigerator for at least one hour before serving.
(Note: This recipe is courtesy of Savory Sweet Life.)
•Todd’s favorite: French Onion Dip
The ingredients:
•2 tablespoons unsalted butter
•1 large yellow onion, finely diced
•1 teaspoon kosher salt
•1 garlic clove, minced
•2 teaspoons Worcestershire sauce
•1 1/4 cups sour cream
•1/4 cup mayonnaise
•1/8 teaspoon cayenne pepper
•1/4 teaspoon freshly ground black pepper
•Potato chips for serving
•Crudités for serving
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.)
•Lee’s favorite: BLT Dip
The ingredients:
•1 cup (8 ounces) sour cream
•1 cup mayonnaise
•1 cup (4 ounces) shredded cheddar cheese
•1 cup chopped seeded tomatoes
•6 bacon strips, cooked and crumbled
•1 tablespoon chopped green onion, optional
•Assorted crackers
In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Top with green onion if desired. Serve with crackers. Also goes well with bread crumbs!
(Note: This recipe is courtesy of Taste of Home.)