3 Recipes to Celebrate National Chip and Dip Day

Celebrate everyone’s favorite party snack with these recipes for chunky guagamole, fennel frond dip, and classic hummus.

Did you know March 23 is National Chip and Dip Day? In honor of our favorite party snack, we’ve gathered three recipes to celebrate.


Chunky Guacamole

Want a little more going on in your guacamole? This Tex-Mex version blends traditional thick guacamole with pico de gallo for?a hearty chip topping. It’s great for nachos! Be sure to remove the seeds from the tomato and cucumber, or your guac may get watery.

Makes approximately 1 cup

chunky guacamole


  • 2 tablespoons chopped red onion
  • ½ small Roma tomato, seeded and finely diced
  • ½ jalapeño, seeded and diced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons cucumber, peeled, seeded, and finely diced
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon sea salt
  • 1 fresh avocado, diced


  1. In a small bowl of cold water, put the onion, and set it aside for at least 10 minutes. Drain well, and then place the onion in a separate medium bowl.
  2. Add the tomato, jalapeño, cilantro, cucumber, lime juice and zest, and salt to the bowl. Mix well. Stir in the avocado, folding to incorporate but leaving the avocado cubes mostly intact, and serve immediately or cover well and refrigerate for up to an hour.


an avocado a day cover © 2016 by Lara Ferroni. All rights reserved. Excerpted from An Avocado a Day: More than 70 Recipes for Enjoying Nature’s Most Delicious Superfood by permission of Sasquatch Books. Photography by Lara Ferroni.


Fennel Frond Dip

The bright, light flavor of the fennel and the earthy flavor of the beans and pine nuts, also called pignoli, make for a dip that plays well with many of your party dippers. Serve it with crostini, carrot sticks, steamed artichoke leaves, or tortilla chips.

Makes 1½ cups


  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ¼ cup fennel fronds
  • 1 garlic clove
  • ¼ cup olive oil
  • ¼ cup freshly squeezed lemon juice (from 1-2 lemons), with their zest
  • Salt
  • Freshly ground black pepper


  1. In a blender or food processor, puree the beans, fronds, garlic, olive oil, and lemon juice until smooth. Season with salt and pepper and serve.
  2. The dip keeps, covered and refrigerated, for 2-3 days


eat it up cover

Excerpted from Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy by Sherri Brooks Vinton. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.


Classic Hummus

Makes approximately 2 cups

classic hummus


  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • ½ teaspoon salt
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • Chopped fresh parsley, for garnish (optional) 


  1. Set 5-6 whole chickpeas aside for garnish. Transfer the rest to a food processor and add the garlic and salt. Puree to a paste. Add the tahini and lemon juice and process until smooth and completely blended, scraping down the sides a few times.
  2. Transfer the hummus to a shallow bowl. Cover and refrigerate for 1 hour to allow the flavors to develop. Serve chilled or at room temperature garnished with the reserved chickpeas and chopped parsley, if desired.


  • Low-Cal Hummus: Substitute water for the tahini.
  • Roasted Garlic Hummus: Replace the raw garlic with 1 whole bulb garlic, roasted and squeezed out of their skins.
  • Hot ’n’ Spicy Hummus: Add 1 tablespoon of Sriracha or chipotle chile in adobo to the recipe.
  • Roasted Red Pepper Hummus: Add ¼-1/3 cup chopped, jarred roasted red pepper.
  • Sun-Dried Tomato Hummus: Add 2 tablespoons minced oil-packed or reconstituted dry-packed sun-dried tomatoes.
  • Spice It Up Hummus: Add ½ teaspoon each of ground cumin and smoked paprika 


the book of veganish cover Reprinted from The Book of Veganish by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Kathy Freston and Rachel Cohn. Recipe by Robin Robertson.


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