![Jalapeno Popper dip](https://trailblazer.thousandtrails.com/wp-content/uploads/2022/03/Dip1-1140x680.jpg)
Back in the 1950s when chips and dip rose to popularity as the “go-to” snack, most likely the chips were potato chips and the dip was most likely French Onion Dip – made with sour cream and the recently introduced instant onion soup mix by Lipton. Nowadays, chips represent a wide variety from gluten free, to veggie to tortilla. We found a few recipes to whip up to celebrate National Chip and Dip Day, which falls on March 23 this year.
Jalapeno Popper Dip (serves 8)
Recipe from thespicyapron.com
Ingredients
3 fresh jalapenos, seeded and minced
12 ounces bacon, cooked until crisp and chopped
8 ounces cream cheese, at room temperature
1 cup sour cream
3 cups shredded Mexican Blend cheese, divided
Salt and pepper
Disposal aluminum pan (8×8 inch)
Instructions
In a large bowl, mix minced jalapenos (reserve a tablespoon for topping), cooked chopped bacon (reserve 2 tablespoons for topping), cream cheese, sour cream, 2 cups of the shredded cheese, salt and pepper. Mix well. Spoon into a disposable 8×8 inch foil pan. Top with remaining cheese, reserved bacon, and reserved jalapeno.
If using RV stove: preheat oven to 350 and heat uncovered for 15-20 minutes or until bubbly. If using camp grill: heat grill to medium heat (or over your campfire coals) and place the pan on the grates. Cover grill if possible. Stir occasionally so the bottom doesn’t burn.
![](https://trailblazer.thousandtrails.com/wp-content/uploads/2023/11/Dip2-1024x580.jpg)
Classic French Onion Dip (makes 2 cups)
Recipe from liptonkitchens.com
Ingredients
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
16 ounces sour cream
Instructions
Blend all ingredients in bowl; chill if desired. Serve with your favorite chips.
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