National Chip and Dip Day!

by Sue Taggart

In honor of National Chip and Dip Day today, we put together a list of our favorite dip recipes!


Queso Fundido With Chorizo, Jalapeño and Cilantro

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Serves 4

7 oz                     dried chorizo, diced small

1                         jalapeño, seeded and finely chopped

2 Tbs                 fresh chopped cilantro

2                         scallions, finely chopped

¼ tsp                salt

1 pound            Monterey Jack cheese, grated

Tortilla chips for serving

Lime wedges for serving


Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.

In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.

Heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.


Greek Yogurt Dip


A Trio of Hummus

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A trio Of Hummus: Lemon and Black Pepper Hummus, Best Hummus Ever and Roasted Red Pepper Hummus. You can add a drizzle of EVOO on top when serving if you like.

1. Lemon and Black Pepper Hummus (lots of lemon!)

Makes 8 servings

3 cups                        garbanzo beans (chickpeas)

½ cup             tahini

¾ cup             water

Juice 2            lemons

Zest 1              Lemon

2                      cloves garlic, peeled and roughly chopped

½ cup             EVOO (Extra Virgin Olive Oil)

4 tsp                salt

2tsp                 freshly ground black pepper

¼ tsp               crushed red pepper flakes

In a food processor combine the tahini, water (start with a half cup and add more if the hummus is too thick), and lemon juice. Blend until light and fluffy, about 10 seconds. Add the garlic and lemon zest and blend again until smooth. Add chickpeas and olive oil, 1/3 at a time, blending until smooth after each addition. If hummus is too thick at any point, add more water or olive oil. Add salt, black pepper and red pepper flakes and blend until smooth.


2. Best Hummus Ever!

Makes 8 servings

2 cups             garbanzo beans (chickpeas) drained and reserve the liquid

½ cup             tahini

¼ cup             EVOO (Extra Virgin Olive Oil)

2                       cloves garlic, peeled

1 Tbs                cumin

Juice 1            lemon, plus more if needed

Salt and freshly ground black pepper to taste

Fresh chopped parsley for garnish

In a blender, puree all the ingredients except the parsley and begin to process. Add the chickpea liquid or water as needed to allow the blender to process a smooth puree. Taste and adjust seasoning as necessary, served topped with parsley.


3. Roasted Red Pepper Hummus

Makes 8 servings

1 (15oz)           can garbanzo beans (chickpeas), drained

4oz                  jar roasted red peppers (keep back 2 teaspoons for garnish)

3 Tbs              fresh squeezed lemon juice

1½ Tbs         tahini

clove garlic, minced

½tsp             cumin

½tsp             cayenne pepper

¼tsp             salt

In a blender, puree all the ingredients, process using long pulses, until the mixture is smooth and slightly fluffy. Transfer to a serving bowl and chill in the fridge for at least an hour. The hummus can be made up to 3 days ahead, just return to room temperature before serving. Top with the reserved red peppers.


Light Party Dips


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