Chips and Dip Day celebrates all things crunchy, gooey, dippable, shareable, snackable, and delectable! Get inspired with my best party dip recipes, whether it’s for one, two, or a whole crowd.

I have made my fair share of chips and dips over the years, every which way and for just about every occasion.

From appetizers to party take-along to afternoon snacks, the versatile chips and dip dish strikes a satisfying balance of keeping us just the right amount of full before a big meal (or in-between them)!

Chips and dip are a staple in my household, and maybe yours, as well!  But I know you must be wondering…

Are chips and dip healthy?

The wonderful thing about home-cooking is that you have control over your ingredients and preparation process.

I have made both potato chips and veggie chips in my oven with great results and prefer this extra step over store-bought when making chips and dip fresh for my family and friends.

Get my “Oven Baked Seasoned Potato Chips
with Caramelized Onion Dip” recipe for National Chips and Dip Day, or try these fun recipes from my archives!

Roasted Red Pepper Cheese Spread

Servings

1 Cup Dip
2 tablespoons per serving size

Ready In:

15 minutes

Ingredients

1 (3-ounce) package reduced-fat cream cheese
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped roasted red pepper
2 tablespoons chopped fresh parsley
4 ounces reduced-fat grated cheddar cheese (about 1 cup)
Salt and freshly ground pepper

Directions

Place the cream cheese, mayonnaise, red pepper, parsley and cheese into the bowl of a food processor. Pulse until combined. Season with salt and pepper.

Serve with assorted cut vegetables and homemade potato or veggie chips.

Jorj’s Kale Chips

Servings

6

Ready In:

12 – 18 minutes

Ingredients

1 pound fresh kale
1 tablespoon Extra Virgin olive oil
Coarse salt and freshly ground pepper
Red pepper flakes (optional)

Directions

Line a cookie sheet with a Silpat liner or parchment paper. Prepare the kale for baking by using a sharp knife to remove the leaves from the thick stems; tear the leaves into bite-sized pieces.

Wash and pat dry the kale. Drizzle with the olive oil and sprinkle generously with the salt and pepper. Add a few sprinkles of red pepper flakes.

Bake until the edges brown but are not burnt, between 12 to 18 minutes.