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
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)
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.
Classic French Onion Dip (makes 2 cups)
Recipe from liptonkitchens.com
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
16 ounces sour cream
Blend all ingredients in bowl; chill if desired. Serve with your favorite chips.
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