Crunch! National Chip and Dip Day is March 23. So, today, we're giving you a few ideas to celebrate (as if you needed a reason to eat chips and dip!) Here are two no-fail recipes along with a few pointers for presentation that are sure to leave you ready to bite into the party!
Texas Caviar Dip
Loaded with veggies and just enough spice to make you kick up your boots, this dip is a crowd-pleaser any time of year.
1 can black beans, drained
1 can black-eyed peas, drained
1 can corn, drained
1 jar pimentos, drained
4 green onions, chopped
¾ teaspoon cayenne pepper
¼ teaspoon salt
¼ cup sugar
¼ cup olive oil
¼ cup red wine vinegar
1 avocado, peeled, pitted and chopped
Mix together all ingredients and serve with corn chips. If you plan to make ahead, add the avocado just before serving.
Easy, Breezy Guac
This slightly sweet, slightly spicy recipe is a refreshing spin on traditional guacamole. Pair it with a cocktail for the perfect end to a spring day.
3 ripe avocados, peeled and pitted
1 cup pineapple, diced
1/3 cup red onion
minced juice of one lime
¼ cup fresh cilantro
minced salt and pepper to taste
In a large bowl, mix together first five ingredients until they reach your desired consistency. Add salt and pepper to taste. Cover the bowl with a piece of plastic wrap pushed all the way down to the top of the dip. This will help to prevent air from entering, which causes the mixture to turn brown. Chill in the refrigerator for 30 minutes. Serve immediately thereafter with corn chips.
Don't Skimp on Presentation
Now that you have your dip ready, it's time to accessorize. Serve the dip with this tea towel featuring this on-point message: "So, how do I stop eating chips and salsa? Do they run out, or do I die, or what?" If you need a container for your chips or you're serving a thick dip that won't run over the sides, try this graphic-print platter that's sure to be a favorite for any occasion. And, finally, if you're an avocado fan, you're sure to appreciate this "primo" guac sign.