Select Region
Helping Parents Make Better Decisions
3 Recipes to Celebrate National Chip and Dip Day

3 Recipes to Celebrate National Chip and Dip Day


   
Celebrate everyone's favorite party snack with these recipes for chunky guagamole, fennel frond dip, and classic hummus.
     

Did you know March 23 is National Chip and Dip Day? In honor of our favorite party snack, we’ve gathered three recipes to celebrate.

 

Chunky Guacamole

Want a little more going on in your guacamole? This Tex-Mex version blends traditional thick guacamole with pico de gallo for?a hearty chip topping. It’s great for nachos! Be sure to remove the seeds from the tomato and cucumber, or your guac may get watery.

Makes approximately 1 cup
     

chunky guacamole

   
Ingredients

  • 2 tablespoons chopped red onion
  • ½ small Roma tomato, seeded and finely diced
  • ½ jalapeño, seeded and diced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons cucumber, peeled, seeded, and finely diced
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon sea salt
  • 1 fresh avocado, diced

   
Directions

  1. In a small bowl of cold water, put the onion, and set it aside for at least 10 minutes. Drain well, and then place the onion in a separate medium bowl.
         
  2. Add the tomato, jalapeño, cilantro, cucumber, lime juice and zest, and salt to the bowl. Mix well. Stir in the avocado, folding to incorporate but leaving the avocado cubes mostly intact, and serve immediately or cover well and refrigerate for up to an hour.

 

an avocado a day cover © 2016 by Lara Ferroni. All rights reserved. Excerpted from An Avocado a Day: More than 70 Recipes for Enjoying Nature’s Most Delicious Superfood by permission of Sasquatch Books. Photography by Lara Ferroni.


    

Fennel Frond Dip

The bright, light flavor of the fennel and the earthy flavor of the beans and pine nuts, also called pignoli, make for a dip that plays well with many of your party dippers. Serve it with crostini, carrot sticks, steamed artichoke leaves, or tortilla chips.

Makes 1½ cups

   
Ingredients

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ¼ cup fennel fronds
  • 1 garlic clove
  • ¼ cup olive oil
  • ¼ cup freshly squeezed lemon juice (from 1-2 lemons), with their zest
  • Salt
  • Freshly ground black pepper

   
Directions

  1. In a blender or food processor, puree the beans, fronds, garlic, olive oil, and lemon juice until smooth. Season with salt and pepper and serve.
         
  2. The dip keeps, covered and refrigerated, for 2-3 days

 

eat it up cover

Excerpted from Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy by Sherri Brooks Vinton. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

 
    

Classic Hummus

Makes approximately 2 cups
     

classic hummus

   
Ingredients

  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • ½ teaspoon salt
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • Chopped fresh parsley, for garnish (optional) 

   
Directions

  1. Set 5-6 whole chickpeas aside for garnish. Transfer the rest to a food processor and add the garlic and salt. Puree to a paste. Add the tahini and lemon juice and process until smooth and completely blended, scraping down the sides a few times.
         
  2. Transfer the hummus to a shallow bowl. Cover and refrigerate for 1 hour to allow the flavors to develop. Serve chilled or at room temperature garnished with the reserved chickpeas and chopped parsley, if desired.

   
Variations

  • Low-Cal Hummus: Substitute water for the tahini.
        
  • Roasted Garlic Hummus: Replace the raw garlic with 1 whole bulb garlic, roasted and squeezed out of their skins.
       
  • Hot ’n’ Spicy Hummus: Add 1 tablespoon of Sriracha or chipotle chile in adobo to the recipe.
        
  • Roasted Red Pepper Hummus: Add ¼-1/3 cup chopped, jarred roasted red pepper.
        
  • Sun-Dried Tomato Hummus: Add 2 tablespoons minced oil-packed or reconstituted dry-packed sun-dried tomatoes.
        
  • Spice It Up Hummus: Add ½ teaspoon each of ground cumin and smoked paprika 

 

the book of veganish cover Reprinted from The Book of Veganish by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Kathy Freston and Rachel Cohn. Recipe by Robin Robertson.


RELATED:

Find Cooking Classes for Kids Near You

Browse More of Our Favorite Recipes

   


Want more content like this? Great Family Activities Sent To You!


More Health Articles:

Your Kids Will Love These Super Bowl Snacks

Whether you’re looking for family-friendly, healthy, or vegan snacks, we’re serving up plenty of tasty Super Bowl party food options.


Latest News:

Halloween Recipes and Food for Kids

A list of Halloween-themed lunchtime options, desserts, and party treats that will make this Halloween extra-special—and help you get in the spooky sp...


Family Activities:

ONLINE WAKEFUL WANDERINGS FAMILY SUNDAYS

Rubin Museum of Art Mar. 07, 2021

Sundays are for families! Join the Rubin Museum live on Zoom every first Sunday of the month from...



Have a Laugh:

Best Memes of the Week for Parents

Here are the funniest parenting memes from Instagram, Facebook, and Reddit this week.

Featured Listings: