Our Favorite Recipes for National Chip & Dip Day

potato chip and dip pictured

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


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


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.

  1. Place avocados in a bowl and mash with a fork, leaving some chunks.
  2. Add the remaining ingredients and mix well.
  3. Season to taste with salt and pepper. Serve.

Slow Cooker Queso


8 oz. Velveeta, cubed
8 oz. shredded cheddar cheese
1 (10 oz.) can diced tomatoes with green chiles
1 (4 oz.) can chopped green chiles
1 small onion, diced
1 small jalapeno, chopped
3 slices bacon, cooked, chopped
Soft pretzel bites or chip of choice for serving
  1. Place all ingredients in a small slow cooker. Cook on high for 2 hours or low for 4 hours, stirring occasionally.
  2. Serve with pretzel bites or chip of choice.

Beer Dip


2 (8 oz.) packages cream cheese
2 cups shredded cheddar cheese
6 oz. Busch Light Beer
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
¼ tsp. paprika
½ tsp. garlic powder
Salt, to taste
Black pepper, to taste
  1. In a large bowl, combine all ingredients. Stir until smooth.
  2. 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.
  3. Serve with pretzels or chip of choice.

Slow Cooker Spinach & Artichoke Dip


Cooking spray
1 (8 oz.) bag of fresh baby spinach, roughly chopped
1 (13.75 oz.) can of quartered artichoke hearts, drained and chopped
8 oz. low-fat cream cheese, cut into 1-inch cubes
1 cup plain nonfat Greek yogurt
1 cup shredded Mozzarella cheese
½ cup grated Parmesan cheese
⅓ cup finely chopped white onion
4 cloves garlic, minced
Ground black pepper, to taste
Salt, to taste
  1. Mist slow cooker insert with cooking spray and set aside.
  2. Combine all remaining ingredients in a large mixing bowl and stir until evenly combined. Transfer the mixture to the bowl of your slow cooker.
  3. 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.
  4. Stir the dip and serve warm with chips, bread, pita crackers or sliced veggies.

Bag Chips GIF by MOODMAN