.CELEBRATE NATIONAL CHIP AND DIP DAY THURSDAY, MARCH 23RD.
This day celebrates the favorite snack combo of chips and dipping sauce. A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food. You can try out variations of dips on National Chip and Dip Day and combine them with just as many sorts of chips.
This recipe is listed In "Texas Experience" Cookbook presented by the "Richardson Woman's Club" and is one of our favorites. "Texas Experience" Cookbook may be purchased at Holidaze and Gifts for $24.95 with proceeds used for community service projects and philanthropies sponsored by the Richardson Woman's Club.
LAYERED GUACAMOLE DIP
6-8 Ripe Avocados
1 Pound Grated Monterey Jack Cheese
2 Pints Sour Cream
1 Cup Picante Sauce
4-5 green onions, chopped
Mash avocados with juice of lemon. Layer mashed avocados, grated jack cheese, sour cream, picante sauce and chopped green onions. Let set in refrigerator 2 to 3 hours. Serve with tostados. Beautiful and delicious. You may add layer of cream cheese or refried beans.
POTATO CHIPS by George Crum in 1853
In the summer of 1853, Native American George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. One dinner guest found Crum's French fries too thick for his liking and rejected the order. Crum decided to rile the guest by producing fries too thin and crisp to skewer with a fork. The plan backfired. The guest was ecstatic over the browned, paper-thin potatoes, and other diners began requesting Crum's potato chips. Thus the history of the potato chip.
TORTILLA CHIPS by Rebecca Webb Carranza decided to put to use the leftover and misshapen tortilla dough accumulating on the tortilla factory floor. No need to be wasteful, right? Thus the history of the tortilla chip.
To serve your chips and dips check out Holidaze and Gifts for some great serving pieces from Beatriz Ball, Arthur Court, Chip Chillers, Juliska to name a few.