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Chip & Dip Day

Loose Dips Sink Chips!

Here are some great dip recipes for National Chip & Dip Day, or really any snack time!

Dip some tortillas in fresh salsa

Serves 6-8


  • 8 Roma tomatoes, quartered, deseeded and chopped
  • 2 tsp. minced garlic per child’s bowl
  • 1 each 4 oz. canned green chiles, minced and drained
  • 1 small Onion, cleaned and small diced
  • 1 bunch Cilantro, chopped
  • 1 Lime , juiced
  • Salt & Pepper to taste (About 1/4 tsp. each)


Combine all ingredients in smixing bowl and stir to combine. Serve with Chips

Dip some potato chips into zesty garlic onion dip

Serves 6-8


  • 16 oz. sour cream
  • 2 cloves garlic, minced
  • ¼ cup green onions, finely chopped
  • 1 tbsp cilantro, minced
  • 1/4 tsp paprika
  • The zest and juice of 1 Lemon
  • salt to taste
  • chips and/or raw vegetables for serving.


Combine sour cream, garlic, green onions, cilantro, paprika, lemon zest, and juice in a mixing bowl. Serve the dip with potato chips

Dip some pitas into homemade hummus

Makes about 2 Cups, serves 6-8


  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • ½ teaspoon baking soda (if you’re using canned chickpeas)
  • ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
  • 1 medium-to-large clove garlic, finely minced into a paste
  • ½ teaspoon fine sea salt, to taste
  • ½ cup tahini
  • 2 to 4 tablespoons ice water, more as needed
  • ½ teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • Garnishes to add: A drizzle of olive oil or chili oil, Sprinkle of ground sumac or paprika, Pinenuts, chopped fresh parsley and/or mint


Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary, to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Meanwhile, in a mixing bowl, combine the lemon juice, garlic, and salt. Smash together with the back of a fork to fully incorporate and then smash again with a spatula.

Add the tahini and mix until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the bowl as necessary.

While continuing mix, drizzle in 2 tablespoons ice water. Scrape down the bowl, and mix and whisk until the mixture is smooth, pale, and creamy. (If your tahini was extra-thick, to begin with, you might need to add 1 to 2 tablespoons more ice water.)

Add the cumin and the drained, over-cooked chickpeas.  Begin by using the whisk to smash the chickpeas until they begin to incorporate into the mix, drizzle in the olive oil. continue to mix, smash, and whisk until the mixture is smooth. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Taste, and adjust as necessary adding ¼ teaspoon salt for more overall flavor and 1 tablespoon of lemon juice for extra zing if desired.

Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top.

Top with garnishes and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.