Most parties have chips and dip, but how do you prevent the dip doldrums?
Some blogging friends and I got together for a “Chip and Dip” #PerfectPairing party sponsored by Frito-Lay to share some recipes. It was a fun (and tasty) night. There were five of us and each of us brought a bag of either Fritos, Lays or Tostitos, which pair perfectly with various dips, of course. We each brought our favorite dip and a copy of the dip recipe for each person. It was a blast sampling them all and leaving with some new recipes, which I wanted to share with you.
I brought a dip that used Blueberries. I think it is a great summer dip recipe when blueberries are bountiful. It is not for the calorie phob since it also has blue cheese and cream cheese, but those ingredients can be found in reduced fat or fat-free options.
Blueberry-Blue Cheese Dip
6 ounces crumbled blue cheese
1 1/2 cups of blueberries
8 ounces of cream cheese
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of hot chili sauce
1/2 cup finely cut green onions (green part only)
1/2 cup of chopped walnuts
Place blue cheese and blueberries in a food processor and blend until smooth. Transfer to a bowl and stir in the rest of the ingredients. Cover and refrigerate for one hour. Can be pre-made and stored for 3 days. Serve with Tostitos or Fritos, or even raw veggies, crackers or apple slices.
Two other dip recipes were bean-based with summery ingredients like corn and tomatoes.
Tex-Mex Dip (Courtsey of Sarah from In the Trenches of Mommyhood)
-1 can of black beans-rinsed-1 can of black eyed peas-rinsed
-1 bag frozen southwestern-style corn
-3 or 4 jarred jalapenos-chopped (You can leave this out if you want it milder.)
Marinade-1/2 cup canola oil, 1/2 cup sugar, 3/4 cup apple cider vinegar
Pour the marinade over all the ingredients and let sit in fridge for awhile. Use a slotted spoon to dish it out into a serving dish so it’s not swimming in the marinade. Best served with Tostitos Scoops.
Vic’s Black Bean Salsa (Courtesy of Kim from Mommycosm)
-2 cans Goya black beans (they’re in a blue can, usually found in the Mexican section)-2 tomatoes, diced
-1 cup of diced onion
-1 handful fresh cilantro, chopped
-1 small bottle Kraft Zesty Italian (DON’T go for the low fat version, definitely not the same flavor!)
-1-2 tablespoons of chili paste to taste (usually found in the Asian section)
Throw all the ingredients in a bowl, mix together and let sit in the fridge for 3-4 hours before serving. Serve with a “scoopable” tortilla chip like Tostitos.
For more recipe ideas, Frito-Lay has recipes on its website for great inspiration, and a party like this is a great idea for a Mom’s Nite Out. Just invite a few friends over and have them each bring their favorite dip along with copies of the recipe. The hostess supplies the chips and drinks. Voila! You have a great night with fabulous recipes to take home.
But here is one more dip that we tried that night. This one has chicken and is a great dip year round.
No Bones Buffalo Chicken Dip (Courtesy of Jodi from Mom’s Favorite Stuff)
-One pre-cooked rotisserie chicken, pulled into small pieces (about 2 1/2 cups)
-One cup of blue cheese salad dressing
-A half cup of buffalo wing sauce
-8 ounces of cream cheese
-Two cups of sour creamMix the blue cheese, Buffalo wing sauce, cream cheese, and sour cream together. Stir in the chicken. Bake at 350 for about 25 minutes. Serve with chip of choice.
All in all, these were amazingly yummy, but the best part of the night were the friends and great conversations.
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Disclosure: The Motherhood and Frito Lay provided me with a stipend to participate along with chips and a gift card to purchase ingredients.
Mom’s can rock the grill too.
