Chips and dip go together as well as peanut butter and jelly. This snacking combo rose to popularity in the 1950s, when Lipton introduced its French onion dip recipe. People clamored to combine the brand’s dehydrated onion soup mix with sour cream or cream cheese for a popular party treat.
Dips themselves have been traced back as early as the 18th century to hummus, something we still can’t get enough of today.
Salsa and sour cream are classic dippers nowadays, usually paired with tortilla chips at every party. Sometimes, though, your snack cravings might point to something a little different.
Indulge in one of these delicious chip-dipping alternatives during your next party, Tuesday night in, or even on March 23, which is National Chip and Dip Day.
Pepper jelly dip utilizes a typical dip mix-in, cream cheese, to make a side dish that takes the taste buds through a hot and sweet ride.
The taste of the jelly can vary in both hot and sweet levels depending on what type of pepper you use and what other flavorings may be added, like fruits.
Combine one eight-ounce block of cream cheese with a 10-ounce jar of pepper jelly to make the dip.
For a twist, add one cup of shredded cheddar and four cooked, chopped bacon slices and bake at 350 degrees Fahrenheit for 30 minutes. Stir to combine for a smooth dip.
This Mediterranean-inspired dip combines a 16.5-ounce jar of roasted red peppers, eight ounces of feta cheese, one-half teaspoon of red pepper flakes, and four tablespoons of olive oil for a salty, spicy dip.
Combine all in a small baking dish and bake at 350 degrees Fahrenheit for about 20 minutes.
Feel free to add more red pepper to up the heat levels.
This simple dip calls for another 20- minute bake at 350 degrees Fahrenheit.
Mix together 10 ounces of softened cream cheese, one and one-quarter cup of cooked shredded chicken, one-half cup of buffalo sauce, one-half cup of blue cheese sauce, and one cup of shredded cheese of your choice.
Put in a baking dish and top with another cup of shredded cheese, then bake.
While you can argue ranch alone is a great dip, adding some texture and flavor makes it even better.
Combine eight ounces of softened cream cheese, a drained 15-ounce can of whole kernel corn, one diced red pepper, one small can of chopped black olives, one-quarter cup of diced jalapeno, and one package of Hidden Valley ranch dip in a bowl and chill for two hours before serving.
If you’ve got a food processor and five minutes, this black bean dip will be a great addition to your snacking repertoire.
In a food processor combine two 14-ounce cans of black beans, a three-quarter cup of salsa, four minced garlic cloves, two teaspoons of fresh lime juice, one teaspoon of ground cumin, one teaspoon of water, a pinch of salt, and one-quarter cup of minced cilantro until smooth.