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Friday, March 23, 2012

Foodie Fridays: National Chips and Dip Day!

It just gets obscuerer and obscuerer. No, it's not a word but if you like Alice and Wonderland you get it.

So today is National Chips and Dip Day. Why? Because we need it. If it weren't for National Chips and Dip day we might only get Chips and Dip during the Super Bowl. Imagine a whole year without Seven Layer Dip or Spinach Dip. No one wants to live in a world like that ... unless of course they're dieting, but I can pretty much assure you that I will never write about dieting.

In honor of National Chips and Dip Day, here are recipes for the most basic to the most unusual dips out there.

Annie's Fruit Salsa and Cinnamon Chips
From Ann Page on Allrecipes.com

(Yields 10 servings)


  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar

  • Directions
  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Texas Caviar
From Elkinsmeg on Allrecipes.com
(Yields 8 cups)


  • 1/2 onion, chopped
  • 1 green bell pepper, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeno peppers, chopped
  • 1 tablespoon minced garlic
  • 1 pint cherry tomatoes, quartered
  • 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

  • Directions
  1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, 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 to serve.

Lobster Dip
From Chef-Girl-L-Dee on Allrecipes.com
(Yields 2 cups)

  • 1 (7 ounce) can lobster meat, drained and flaked
  • 1 tablespoon minced onion
  • 1 tablespoon lemon juice
  • 1 (8 ounce) package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 tablespoon prepared horseradish


  1. In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving.

  • Veronica's Hot Spinach, Artichoke and Chile Dip

    From Wrightwood Girl on AllRecipes.com 
  • (Yields 10 servings)
    • Ingredients
    • 2 (8 ounce) packages cream cheese, softened
    • 1/2 cup mayonnaise
    • 1 (4.5 ounce) can chopped green chiles, drained
    • 1 cup freshly grated Parmesan cheese
    • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
    • 1/4 cup canned chopped jalapeno peppers, drained
    • 1 (10 ounce) box frozen chopped spinach, thawed and drained

    • Directions
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
    3. Bake in preheated oven until slightly browned, about 30 minutes.

    From Ginny on Allrecipes.com
    (Yields 7 cups)


    • 1 (16 ounce) can refried beans
    • 1 cup guacamole
    • 1/4 cup mayonnaise
    • 1 (8 ounce) container sour cream
    • 1 (1 ounce) package taco seasoning mix
    • 2 cups shredded Cheddar cheese
    • 1 tomato, chopped
    • 1/4 cup chopped green onions
    • 1/4 cup black olives, drained

    • Directions
    1. In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
    2. In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
    3. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

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