Thursday, March 23, 2017

It's National Chip and Dip Day

I received products in exchange for this post. Please do your own research before purchasing products or using services. Your opinions and results may differ.


Plant-based ingredients are one of the six key food and drink trends to watch for in 2017 according to Mintel. Keep up with the trends this National Chips & Dip Day by incorporating plant-based proteins into your favorite dip recipes to pair with Garden of Eatin’ Blue Corn Tortilla Chips.

Enhance your Guacamole this season with Spectrum® Vegan Eggless Light Canola Mayonnaise. It has all the rich flavor of regular mayonnaise with less than 1/3 fat and calories. Combine with avocado and store-bought salsa for an extra quick, extra creamy guacamole dip.



Swap out regular beans in your layered bean dip for Westbrae Natural® Organic Beans. They are versatile, convenient and nutritious. Don’t forget a great source of fiber and protein, and are cholesterol free.

Don’t forget about your vegetable dip! Substitute everyday vegetables with Westbrae Natural® Vegetables. They are not only ready to serve but are USDA organic and also grown, harvested and packed in the U.S.

Here is a recipe for a dip using the Spectrum Naturals Extra Virgin Olive Oil:

Curry-Orange Dipping Oil

Serve with toasted pita chips.

¼ cup Spectrum Naturals® Extra Virgin Olive Oil
2 teaspoons finely grated orange zest
3 tablespoons freshly squeezed orange juice (from about ½ orange)
½ teaspoon curry powder
1 teaspoon peeled, minced ginger (or 3 drops ginger extract)
¼ teaspoon tumeric
½ teaspoon hot pepper sauce
¼ teaspoon coarse sea salt
1/8 teaspoon cayenne pepper

Measure the ingredients in a bowl. Whisk well to combine. Taste for seasonings.

What dips do you like to pair with your chips?

6 comments:

Peggy said...

I don't know that I have had a dipping oil. That is interesting. I am going to try it to see if my family will like it. Thank you for the recipe.

Margaret Appel said...

The Blue Corn Tortilla Chips look interesting plus they're organic! Never thought about making guacamole with mayonaise. Something new to try. Thanks for sharing!

Laura said...

Those chips sound very interesting! I've never heard of "Blue Corn" before. Will have to try it!

Arf2-D2 said...

I like the garden's blue chips too!
That curry orange dipping oil sounds good, but perhaps a little thin for chips? How is it as a dip for bread?

Janice Crespo said...

This looks good. We usually opt for a thicker dip for the chips, but we do use various oil dips for thin slices of bread. It really helps to absorb the oils and get the full taste.

Jerry Marquardt said...

The recipe looks so very delicious. This would really make chip and dip day extra special.