Want to know why today is a great day? Today is National Chips & Dip Day, aka a day dedicated to eating a LOT of chips and dip! We couldn’t resist pulling out some of our favorite recipes from Cooking Fresh and wanted to share them with you as well.
Celebrate National Chips & Dip Day
Invite your friends and family over because these recipes are too good not to share! Be prepared to receive many compliments after making these flavorful dips and enjoying one of the tastiest holidays to date. If you have your own special recipe to share, submit it to our Recipe Contest, where you can win great prizes just by entering!
3 tablespoons vegetable oil
1 small onion, chopped
½ cup chopped green bell pepper
1 cup chopped eggplant
½ cup peeled, chopped, fresh tomatoes
1 cup cooked dried beans
juice from ½ lemon
salt and pepper, to taste
In a large frying pan over medium heat, warm the oil. Add the onion and green pepper and sauté until just tender. Add the eggplant, tomatoes, and beans and stir.
Heat on medium-low until juice forms. Reduce the heat to low, cover, and cook for 15 minutes, or until the vegetables are tender and the juices are blended.
Add the lemon juice and stir. Drain the liquid if the mixture becomes soupy.
Season with salt and pepper. Serve with pita bread.
Makes about 3½ cups.
TIP: “Cooked dried beans freeze well and will keep in an airtight container or freezer bag for up to 6 months.”
If you like this dip, try a few of our other favorites at your next party – full recipes can be found in Cooking Fresh!
Eggplant Dip: If you’re a fan of Greek dishes you’ll love this one; filled with eggplant, garlic, and feta, it’s a scrumptious dip!
Avocado and Bacon Spread: AVOCADOS and BACON. Need we say more?
Layered Bean and Tomato Dip: Plan a fun-filled fiesta party, pairing these with original tortilla chips so that you can heavily lay on the dip!
Now that you’ve got the dip, don’t forget to grab the chips! If you liked these recipes, take a look through Cooking Fresh for more than 160 more tasty recipes.