Tomorrow is National Chip and Dip Day! The perfect time to indulge in and try some new recipes for one of the most popular party foods of all time. Chips and dip are a classic combination that can be found at just about any gathering. The reason why chips and dip are so popular is that they are versatile, easy to prepare, and come in an endless variety of recipes. Here are a few of our favorites courtesy of Festival Foods.
Chunky Guacamole
Ingredients
4 ripe, fresh avocados, seeded and peeled
1 fresh lime, juiced
1 medium tomato, chopped
¼ cup finely chopped red onion
2 fresh garlic cloves, minced
1 serrano pepper, seeded and finely chopped
¼ cup chopped fresh cilantro
¼ tsp. ground cumin
Directions
Guacamole is best made as close to serving as possible. For short-term storage, place a piece of plastic wrap against the surface of the guacamole and seal in an airtight container.
- Place avocados in a bowl and mash with a fork, leaving some chunks.
- Add the remaining ingredients and mix well.
- Season to taste with salt and pepper. Serve.
Slow Cooker Queso
Ingredients
8 oz. Velveeta, cubed
Directions
- Place all ingredients in a small slow cooker. Cook on high for 2 hours or low for 4 hours, stirring occasionally.
- Serve with pretzel bites or chip of choice.
Beer Dip
Ingredients
2 (8 oz.) packages cream cheese
Directions
- In a large bowl, combine all ingredients. Stir until smooth.
- Refrigerate for 1-2 hours to serve cold or transfer to a slow cooker and cook on high for 1-2 hours to serve warm.
- Serve with pretzels or chip of choice.
Slow Cooker Spinach & Artichoke Dip
Ingredients
Cooking spray
Directions
- Mist slow cooker insert with cooking spray and set aside.
- Combine all remaining ingredients in a large mixing bowl and stir until evenly combined. Transfer the mixture to the bowl of your slow cooker.
- Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted.
- Stir the dip and serve warm with chips, bread, pita crackers or sliced veggies.
